Vegetable Stock
Ingredients
- 2 tbs olive oil
- 2 tbs unsalted butter
- 1 medium onion coarsely chopped
- 2 cloves garlic crushed
- 1 medium carrot coarsely chopped
- 1 stick celery coarsely chopped
- 2 cups green stalks roughly chopped into half inch pieces (kale, collards, etc.)
- 2 bay leaves
- 2 sprigs thyme
- 1 tsp salt
- 12 cups cold water
Instructions
- Warm the butter and olive oil over medium heat. Once the butter has melted add the onion and garlic and cook for 5 minutes to soften.
- Add the carrot, celery and greens and cook for a further 5 minutes.
- Add 12 cups of cold water, the bay leaves, thyme and salt.
- Increase the temperature to medium high, bring to a boil and then reduce the heat and simmer for 20 minutes.
- Turn off the heat, then leave to infuse for 30 minutes before straining to get rid of all the solids, leaving a bright golden stock.
