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Vegetable Stock

(recipe, Fine Cooking Magazine)


This versatile stock would also be delicious in a risotto featuring peas.


  1. Leek roots and 2 cups coarsely chopped leek greens (use the few inches of green nearest the root end, just beyond the whites), well rinsed
  2. 2 cups parsley stems
  3. 2 cups whole empty pea pods, well rinsed
  4. 1 bay leaf
  5. 1 or 2 sprigs thyme
  6. 1 carrot, chopped
  7. 1½ tsp. salt
  8. 7 cups cold water


  1. Put all the ingredients in a stockpot. Bring to a boil, lower the heat, and simmer for 35 minutes. Strain.