I love fresh stock. I first learned how to make it from our chef Rolando who learned how to make it from Thomas Keller at the French Laundry. It’s the building block for every soup we make here at Clover.
Stock only takes 1 hour (and most of that hour is just spent enjoying the smell as it wafts through your house). It might be the easiest recipe on the planet that still requires cooking. And it will make everything better: your soups, your risottos, your stews, your rice, I guarantee it. You can even “season” stock with a little salt or soy sauce and sip it straight. If you need a tutorial, stop by CloverHUB in East Cambridge in the mid-morning, where you can see big pots of stock bubbling every day of the week.
CLOVER FRESH SOUP STOCK
8qt stock pot
3 glass quart canning jars
funnel for quart canning jars
ice cube tray (optional)
The great thing about stock? It’s very forgiving. You don’t have to have all of these things. Even just 3-4 of these ingredients will make you a delicious stock. Try to get good vegetables from farmers you know, or use organic ones if you can find them.
1 carrot (if organic or local, don’t need to peel)
1 parsnip (if organic or local, don’t need to peel)
1-2 celery (include leaves)
1 onion (peeling is optional, make sure it’s not dirty if you leave skin on)
1 garlic clove
1-2 bunches of fresh herb stems (parsley and cilantro work well, remember stem only!)
1 leek top (green part)
1 dried shiitake
1 bay leaf
- Wash all ingredients and place them in a stock pot and cover completely with water. Leave 1-2 inches above the veggies.
- Bring to a boil over high heat.
- Turn down to medium and simmer for 1 hour.
- When 1 hour is up, use a funnel to pour stock into glass jars. Pour from jar into ice cube trays, if using.
- Refrigerate or freeze for later use.