Making vegetable stock


I’ll be the first to admit that, ever since the late 1990s, when commercial stocks made the quantum leap from those wicked, dessicated cubes to liquid packed in cartons, I have kept my pantry shelves filled with them. These newfangled “stock-boxes” might not have been as flavorful or rich as my homemade stocks, but they certainly were good enough to use in even my most delicate recipes, not to mention incredibly convenient.

What freedom! The monthly task of making four quarts of stock, with all the prepping, simmering and straining, was fortunately no longer a necessity — the more so since the appearance of those gourmet stocks on the market shelves happened to coincide with a move to New York City and the inevitable shrinking of my living quarters. (There was no room in my tiny freezer for my monthly stock production: if I wanted fresh stock, I had to make it every single time I cooked.)

So I succumbed; and even after I’d moved into a roomier kitchen, I still reached for that convenient carton every time I needed to cook with a stock.


So I got my giant stockpot out of the pantry.






  1. 3 tablespoons extra virgin olive oil
  2. 1 large Vidalia, Spanish or red onion – skinned and cut in 1/2″ cubes
  3. 4 large garlic cloves – skinned and halved
  4. 4中等胡萝卜 - 剥皮和切成1/2“切片
  5. 2芹菜肋 - 修剪和切成1/2“切片
  6. 1韭菜(包括绿色部件) - 修剪,纵向减半,彻底清洗和切成1“切片
  7. 2梅花西红柿 - 切成1“碎片
  8. 1 medium white potato – peeled and cut in 1/2″ cubes
  9. 4杯蔬菜碎片切成1“碎片(蘑菇,芦笋,甜菜,羽衣甘蓝,西兰花或朝鲜蓟;玉米棒子,茴香上衣等)
  10. 2 bay leaves
  11. 1束新鲜意大利欧芹
  12. 6 thyme sprigs
  13. 2 teaspoons sea salt or to taste
  14. 2茶匙整个干胡椒
  15. 5 quarts (20 cups) spring or filtered water

  1. Step 1:Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and onions and sauté for 5 to 6 minutes until pale-golden. Add the garlic sauté and for an additional 1 minute. Add the balance of the ingredients including the water. Stir well and bring to a boil. Reduce heat to medium to medium-low, partially cover and simmer for 45 minutes.
  2. 第2步:Strain stock through a fine sieve. Discard the vegetables and cool stock to room temperature. Refrigerate up to 2 days or freeze up to 1 month.

  1. The vegetables should be cut in small pieces (1/2″ to 1″ pieces) so that they render their flavor more easily.
  2. The stock should not simmer for more than 45 minutes. In that time the vegetables have given all their flavor to the water. Simmering them longer will only turn the vegetables into mush.
  3. 每当你做饭时,记得拯救蘑菇,芦笋,西兰花,朝鲜蓟等美味蔬菜的茎......切成1“碎片的蔬菜废料并冻结,直到你准备好储存。在使用之前,无需解冻。


股票,蔬菜,vegetable stock



  • Reply Bev B 2014年3月6日凌晨12:46


    • Reply Viviane March 6, 2014 at 10:06 am


  • Reply Chef Tom January 12, 2010 at 11:20 pm


  • Reply Jen December 21, 2009 at 9:26 am

    Today is my first day of holiday vacation – perfect day to stay home and make stock – can’t stand the taste of the canned vegetable broths! But now I really want to go out and find some of those cardoons! Norhtvale is not too far.

  • Reply shuan 2009年12月17日在下午8:45

    i like to keep vegi stock in the freezer. its simple to warm up, and gose great with chicken dishes. If you dont have chicken stock around. But i also like to Reduce the stock to, brings out more flavor in the soups i make. its a little unconventional but hey
    it taste great.

  • Reply Jessie December 16, 2009 at 2:49 pm


  • Reply Viviane Bauquet Farre. December 16, 2009 at 1:59 am

    Scott & Jay, You know vegetable stock is very versatile and you can use them for more than just your vegetarian friends. There are many delicate soups for example that taste better with a veggie stock… I’ll be posting one in a few days – so stay tuned…

    周杰伦, Thank you so, so much for your support with the Bon Appetit Bake-Off… You are just awesome!

  • Reply 周杰伦 December 16, 2009 at 1:24 am


  • Reply Scott 2009年12月14日晚上7:30


  • Reply Jacqueline Church 2009年12月14日下午3:56


  • Reply tastyeatsathome December 14, 2009 at 2:05 pm

    我总是想知道为什么我也把这么多钱放在购买那些盒装股票 - 我知道自制品味更好!我只是如此懒惰 - 羞辱我!这听起来很可爱。也许我会在这个周末做一些。

  • Reply 巴伐利亚州 December 14, 2009 at 1:12 pm


  • Reply Whineaux 2009年12月14日下午12:31


  • Reply Tasty Trix 2009年12月14日下午12:06

    It’s so true! Homemade really is always better, and it’s good to be reminded of that. Thanks!

  • Reply Lydia,无能为力推翻 December 14, 2009 at 10:49 am




  • Reply Dana Treat December 14, 2009 at 12:50 am


  • Reply 比阿特丽丝 December 13, 2009 at 11:56 pm

    Keeping vegetable scraps in the freezer for stock is a great idea.

  • Reply Alexa December 13, 2009 at 11:34 pm

    There’s nothing like homemade stock. Your post is a great reminder. Merci beaucoup Viviane et a bientot

  • 留下一个回复周杰伦取消回复