in Soup Recipes

vegetable stock

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Ingredients for 1 servings:

  • 2 stalk(s) celeriac
  • ½ celeriac
  • 4 carrots
  • 1 kohlrabi
  • 4 onions
  • 6 garlic cloves
  • 200 g mushrooms
  • 1 tbsp olive oil
  • 10 grains of black pepper
  • 3 sprigs of parsley
  • 1 stalk of thyme
  • 1 bay leaf

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean and roughly chop all the vegetables. Heat olive oil in a large pot. Briefly sauté the vegetables. Add the garlic cloves and peppercorns and cover with 2 1/2 liters of water. Bring to a boil, then reduce the heat. Add the herbs. Simmer the stock gently for about 1 to 1 1/2 hours, skimming occasionally. Strain the stock through a sieve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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