Vegetable Stock

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 15, 2012

Nutrition Information (per serving)

calories 
10
protein 
Trace
sodium 
21 mg
carbohydrates 
3 g
fat 
Trace
fiber  
Trace
cholesterol 
0 mg
Servings 
16 (1 cup ea.)
Ingredients 

2 med leeks, chopped
4 onions, chopped
6 carrots, peeled and chopped
1 sm bunch celery, chopped
1 sm bunch parsley, chopped
3 bay leaves
2 tsp dried leaf marjoram
½ tsp dried thyme
1½ gal cold water

Instructions 
  1. Combine all ingredients in a large stock pot, and bring to a boil. Reduce heat and simmer uncovered for 1 hour, skimming off any foam that comes to the surface. Do not stir, and do not allow to boil again. Let stock cool slightly for easy handling.
  2. Line a kitchen strainer or colander with double-thickness cheesecloth and set over a large bowl or pot in the kitchen sink. Strain stock through cheesecloth, pouring slowly and steadily so as not to stir up sediments. Discard the dregs. Cool.
  3. Refrigerate or store in the freezer in small portions.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.