We use this stock for Pumpkin Soup (page 29) but you can use it for any vegetable-based soup of your liking. The addition of canela in the stock works well with the pumpkin and adds a slightly warm, spicy note to the base.
Recipe information
Yield
Makes about 1 1/2 quarts
Ingredients
Preparation
Step 1
Put the onion, carrot, celery, parsley, bay leaf, cinnamon stick, and peppercorns in a medium saucepan, add 2 quarts cold water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, skimming occasionally, for 45 minutes.
Step 2
Strain the stock through a strainer lined with cheesecloth into a bowl, pressing on the vegetables to extract as much liquid as possible; discard the solids. Season lightly with salt and pepper. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.
