Clear Vegetable Stock Recipe

Name: Clear Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 large white onions, peeled; 1 leek; 2 large carrots, peeled; 1 large bulb fennel; 3 stalks celery; 1 medium zucchini, peeled; 1 medium yellow squash, unpeeled; 4 quarts water; 8 to 12 block peppercorns; 1 bay leaf; 1 orange, cut in half

Servings: persons

2 large white onions, peeled
1 leek
2 large carrots, peeled
1 large bulb fennel
3 stalks celery
1 medium zucchini, peeled
1 medium yellow squash, unpeeled
4 quarts water
8 to 12 block peppercorns
1 bay leaf
1 orange, cut in half

1
Roughly chop all of the vegetables into 2-inch pieces; precision is not important.
2
Fill a large stockpot with the water, add the vegetables, and place over high heat.
3
When the water comes to a boil, lower the heat to a simmer and add the peppercorns and bay leaf.
4
Let simmer, uncovered, for 2 hours.
5
Squeeze the orange into the stock, then add the two halves, skin and all.
6
Turn the heat off and allow to steep for 15 minutes.
7
Strain and chill.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large white onions, peeled, 1 leek, 2 large carrots, peeled, 1 large bulb fennel, and more.

Yes, Clear Vegetable Stock falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clear Vegetable Stock

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