Introduction
I recall a time when every bit of produce had to be used wisely, and a fine clear stock could make the most of even the simplest vegetables. This recipe for clear soup stock, adapted from a centuries-old approach, still holds its place in my modern kitchen. The process involves coaxing subtle flavors from onions, carrots, and celery, while fresh parsley and peppercorns add a gentle bouquet. A good, clean stock can serve as the base for endless soups, sauces, or comforting broths, yet it never loses the humility of its origins.
The beauty of a clear soup stock lies in its simplicity. Water, vegetables, and time merge into something that tastes far more elaborate than one might expect from such a modest list of ingredients. As the stock simmers, I’m reminded of how this staple, once carefully tended on wood-burning stoves, remains relevant. Nowadays, I may have modern conveniences, but the quiet simmer and the rising aroma still bring a sense of calm. I’ve found that a clear stock such as this invites creative use, whether you add beans or more vegetables later, or simply enjoy it with a bit of bread on a brisk day.
Many might be tempted by store-bought broths, but there’s a gentle satisfaction in preparing your own. You choose the vegetables, you control the seasoning, and your kitchen fills with a fragrance that’s both soothing and nostalgic. And while it may seem basic, a transparent, golden-hued stock stands as a testament to the art of cooking: making the most of what’s at hand. If you prefer a deeper flavor, you can roast some of the vegetables beforehand, but even in its simplest form, this clear stock offers a bright, pure foundation for countless dishes.
Ingredients (makes about 6 cups)
- 8 cups of water
- 2 medium carrots, sliced
- 2 onions, quartered
- 2 stalks of celery, chopped
- A small handful of fresh parsley
- 6 whole peppercorns
- 1 teaspoon salt (adjust to taste)
Instructions
- Rinse & Prep: Begin by washing and trimming your carrots, onions, and celery. Slice the carrots into disks, quarter the onions, and chop the celery into manageable pieces. This allows each vegetable to release its essence efficiently.
- Combine in Pot: Place all the prepared vegetables into a large stockpot. Toss in the parsley, peppercorns, and salt. Then, pour in the water, ensuring it covers the vegetables by at least an inch.
- Bring to a Simmer: Set the pot over medium-high heat until the water just begins to bubble. Immediately reduce the heat to maintain a gentle simmer. You want to see occasional bubbles, not a rolling boil, which can turn the broth cloudy.
- Skim Away Foam: As it simmers, some foam or scum may float to the top. Skim it off with a spoon to help keep the stock clear and tasting fresh.
- Simmer Patiently: Let the stock cook for roughly 45 minutes to an hour. Taste occasionally, adjusting salt if needed, but remember you can always add more seasoning later.
- Strain & Store: Once the vegetables have yielded their flavors, carefully strain the stock through a fine-mesh sieve or cheesecloth into another pot or container. Discard the solids or use them in another recipe if you like.
- Use or Freeze: Your clear stock is now ready. If you’re not using it immediately, store it in the refrigerator for up to three days or freeze in portions for future soups and sauces.
A simple, light broth like this is more than just simmered vegetables; it’s a base that can lift other ingredients to new heights. Whether you keep it plain or decide to enhance it with additional herbs, it’s a versatile treasure in any kitchen.