THIS STOCK CAN BE USED as the foundation of a soup. It is a little on the sweet side because the vegetables are roasted. To reduce the sweetness, substitute celery or celery root for the carrots.
MAKES: ABOUT 7 CUPS
INGREDIENTS:
- 4 carrots, sliced
- 4 celery ribs, sliced
- 1 leek, white and light green parts only, sliced
- 1 onion, sliced
- 6 garlic cloves, peeled but left whole
- 2 tablespoons peanut or canola oil
- 1 cup boiling water
- 7 cups water
- 1 teaspoon soy sauce, or more to taste
- ½ teaspoon black peppercorns
- 12 sprigs fresh parsley
- 1 bay leaf
- 2 sprigs fresh thyme or sage
- Sal
INSTRUCTIONS:
1. Preheat the oven to 425°F.
2. Combine the carrots, celery, leek, onion, and garlic in a large shallow roasting pan. Add the oil and toss to coat. Arrange in a single layer.
3. Roast for about 40 minutes, until the vegetables are well browned.
4. Transfer the vegetables to a soup pot. Pour the 1 cup boiling water into the roasting pan and stir to scrape up the browned bits clinging to the pan. Scrape into the soup pot. Add the 7 cups water, soy sauce, peppercorns, parsley, bay leaf, and thyme. Bring to a boil. Cover, reduce the heat, and simmer for 30 minutes.
5. Strain the stock through a fine metal sieve, pressing with a spoon to extract as much liquid as possible. Taste and add salt or more soy sauce.
6. Use at once or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.
