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How to make vegetable stock


  • 14 cups water
  • 5 oz white onion
  • 3 ½ oz leek
  • 5 oz carrot
  • 5 oz celery
  • some whole peppercorn


Step 1

Clean and wash the vegetables. Roughly chop.

Step 2

Transfer the cut vegetables into a large pot.

Step 3

Add the water to the vegetables, bring to a boil and simmer, over low heat, for about 1 hour.

Step 4

Remove the vegetable stock from the heat and strain though a chinois.

Step 5

Cool the filtered stock quickly, preferably using in a blast chiller. Conserve in the fridge for 2-3 days.
Alternatively, you can frezze the stock, even as ice cubes, and keep them in the freezer for about a month.