LIGHT VEGETABLE STOCK

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Light Vegetable Stock image

When the success of a recipe depends so much on the quality of just a few ingredients, it is worth seeking out the best. Here, we add an easy upgrade to store-bought vegetable stock to make sure its brimming with all of the right flavors. Use it to enhance dishes like risotto or this Creamy Asparagus Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Makes about 4 cups

Number Of Ingredients 4

1 large or 2 small leeks, light-and dark-green parts only
1 large carrot, scrubbed and cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 cup good-quality vegetable broth, such as Aneto, or water

Steps:

  • Combine all ingredients with 4 cups water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to low and simmer, partially covered, 30 minutes. Strain and discard solids; let cool completely. Stock can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months.

*** Explore more Light Vegetable Stock Recipes »

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