Brodo di Verdure/Vegetable Stock

 Vegetable Stock/Brodo di Verdure

Growing up in Italian household soup was a big deal. We ate it regularly and even in the summers. The vegetables and ingredients would differ depending on the seasons. So naturally soup has become a big deal in our house as well. I make it frequently and it varies depending on what is in season and what is in the fridge. Soup is a great way to use up all those left over unused vegetables. But every good soup has to begin with a great base and that base is a rich and flavourful stock.  Vegetable stock is a great way use up all those odd and bits of vegetables. Don't throw away those stems and leaves and peels. Throw them in a freezer bag! I always have a bag full of veggies in the freezer.  I put in brocolli stems and leaves, cauliflower core, potato peels, carrot ends, leek tops, overly ripe tomatoes, zuchinni ends, celery leaves, parsley stocks and more. When celery and cabbage starts to get wilty, I throw it in. When the bag gets full I make a new batch of vegetable broth.

I take out my big stock pot and pour in my frozen veggie scraps. To that I add a cut up onion (leave the skin on- it gives the stock a nice brown colour), a few carrots and some celery (if there isn't enough in the scraps). I also add 3 crushed garlic cloves, 3 bay leaves and a parmigiano rind. I season with whole peppercorns, dried oregano and dried thyme and garlic powder. Fill with water and bring to a rapid boil. Reduce to a simmer, cover with a lid and allow to cook for at least an hour. Taste and adjust seasons. If the broth is not rich enough you can add a vegetable bouillon cube or paste for flavour. Strain the broth well and allow to cool completely before putting in containers for storage. You will now have stock at your fingertips for making delicious soups, sauces and so much more!

 * tip-when I am finished with a chunk of parmigiano reggiano I keep the rind in the freezer. I wrap tightly with saran wrap and place in a freezer bag. Then when I make chicken stock, vegetable stock or tomato sauce I throw a piece in! It adds great flavour!

Ingredients

• chopped up vegetables that you have been saving in the freezer
• 3 celery stalks and leaves
• 1 large cooking onion cut in half, leave skin on
• 2 garlic cloves smashed with a knife to release flavour
• 3 bay leaves
• 1 tbsp of black peppercorns
• 2 tsp dried oregano (or fresh if you have it)
• 2 tsp dried thyme (or fresh sprigs if you have them)
• handful of parsley
• rind of parmigiano reggiano
• salt to taste
• vegetable cube or paste 

Directions

1. Place everything in a large stock pot (except salt) and cover with lots of water. I use a 10 litre pot and add water until the contents reach about 7 litres. Really depends on how much stock you would like and how many  vegetables you have. You be the judge!
2. Bring to a rapid boil, reduce to simmer and cover with a lid.
3. Stock should simmer for a minimum of one hour but can simmer as long as you like. 
4. Taste test, add salt and more seasonings if you like. 
5. If soup flavour is not rich enough then add a bouillon cube or 1 tbsp or paste to start.
6. When stock in completed remove all the vegetables with a spyder. Then strain stock again by ladling it through a fine colander into another pot or bowl.
7. Allow to cool completely before storage.
8. I reserve some in a pot if I am making soup immediately following!

A mangia!

Fatto con amore,

Elena💜