House Vegetable Stock 

butterfly Yields: 5-quarts

Written By Eydie Desser


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I’ve made a lot of different veggie stocks in my day; some are a little sweet, some are spicy, some are herbal.  I use different combinations of vegetables in my stocks to add a certain je ne sais quoi to complement different types of recipes that I’m making.  This stock is the perfect one to play a supporting role.  It is very clean, bright and flavorful, and will only enhance, and not overpower your recipe.  Be sure to cut the vegetables on the bias; the greater surface area means that more of the vegetable’s flavor infuses the liquid. 


  • 4 cups coarsely chopped yellow onions (about 4 large)
  • 2 cups split, rinsed of dirt, and coarsely chopped leeks (about 2 large)
  • 2 cups coarsely chopped celery (about 4 stalks)
  • 2 cups peeled and coarsely chopped carrots (about 3 large)
  • 2 fresh Roma (plum) tomatoes, peeled, or 3 drained canned whole peeled tomatoes (leave whole so that the juices don’t cloud the stock)
  • 2 cups coarsely chopped fennel (about 2 large bulbs, cored)
  • bouquet garni: (wrap herbs in cheesecloth and tie with kitchen string)
  • ½ cup chopped fresh flat-leaf parsley, with stems,
  • 3 thyme sprigs
  • 3 dried Turkish bay leaves  
  • 1 tablespoon black peppercorns
  • 7-quarts cold water


In a large, 8-quart heavy stockpot, combine all of the ingredients.  Bring to a boil over high heat. Reduce the heat to low and simmer for about 45 minutes.  Taste to see if the stock needs more flavor and continue cooking for another 10 minutes or more, to taste.

Using a slotted spoon, remove the tomatoes and bouquet garni.  Strain the liquid through a chinois strainer, or fine-mesh sieve, pressing solids to release the liquid with a large metal or wooden spoon, into a large container. 

Transfer the stock into smaller containers and refrigerate for up to 3 days.  Alternatively, place in freezer safe containers and freeze for up to 3 months.

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