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Basil and Thyme Vegetable Stock

Homemade Basil and Thyme Vegetable Stock

Homemade Basil and Thyme Vegetable Stock (Yeast free)

Since most shop bought stock cubes contain yeast I have had to start making my own vegetable stock. It doesn’t take long to do and gives you the added advantage of being able to impart flavours of your choice to your stock,>. Today I made this basil and thyme stock which has a gentle aromatic flavour and would be perfect for soup or chicken dishes.

Some tips for making a tasty stock:

  • Chop the vegetables finely
  • Caramelise the aromatic vegetables (onions leek carrots celery) as this gives a greater depth of flavour to the final stock
  • Use cold water. Vegetables are soluble at different temperatures so this ensures you get flavour from all of them
  • Simmer don’t boil. And do not simmer for too long or you will start to lose flavour.
  • Get creative and use different herbs and spices for different flavour stock

Basil and thyme homemade Vegetable stock

Ingredients:

  • 2tbs olive oil or 1 tbs oil and 1 tbs butter
  • Three White onions, finely sliced
  • Two shallots, finely sliced
  • Two sticks celery, finely sliced
  • 1 leek, bulb and leaves, finely sliced
  • 6 cloves garlic, roughly crushed crushed
  • 3 tomatoes, quartered
  • Handful basil, torn
  • Handful thyme leaves and flowers
  • 12 peppercorns whole
  • 2 tsp salt
  • 1 tsp paprika
  • 3 bay leaves
  • 1 clove
  • 2 pints water (cold)

Directions

  1. Heat the oil (and butter) over a medium heat in a heavy bottomed pot
  2. Slowly fry the oinions and shallots with a pinch of salt until lightly caramelised
  3. add the celery and leek and peppercorns and fry till soft (add a splash of water if they start to stick)
  4. Add the herbs and spices, the tomatoes and garlic, stir for one minute
  5. Pour over the water and add the bay leaves
  6. Cover and simmer for 30-40 minutes
  7. Allow to cool, then strain off the stock through a sieve
  8. Your stock is ready to use or can be stored in the refrigerator or freezer for future use
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4 comments on “Basil and Thyme Vegetable Stock

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