Ingredients for vegetable stock:
- 2 onions - peeled
- 3 carrots - peeled
- 4 celery stalks - washed
- a little olive oil
How to made vegetable stock:
Rough chop all the vegetables.
Heat a little olive oil in a large sauce pan and roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat.
Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.
Cook for at least 1 hour so the vegetable have enough time to infuus the water.
Take the pot off the stove and remove all the vegetables with a slotted spoon.
Set your strainer over a big bowl and line it with cheese cloth or coffee filters.
Pour the stock through.
Divide the stock into storage containers, cool completely, and then freeze.