Both versatile and easy, this recipe makes good use of the extra vegetables in your pantry.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
Yield: makes 8 Cups
- 1 carrot
- 2 stalks celery
- 2 medium onions, peeled
- 6 cloves garlic, peeled
- 1 large leek
- 1 bulb fennel
- 1 small tomato
- 3 Tbsp. extra-virgin olive oil
- 1 cup dry white wine
- 5 sprigs parsley
- 6 black peppercorns
- 1 bay leaf
- Wash, then roughly chop carrot, celery, onions, garlic, leek, fennel, and tomato.
- Heat oil in a large pot over medium heat, add vegetables, and cook for 15 minutes. Add wine, 7 cups water, parsley, peppercorns, and bay leaf. Bring stock to a boil, skimming off any foam. Lower heat, cover, and simmer for 45 minutes. Strain. Cool and refrigerate stock, if not using immediately.
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