March 21, 2018

Video: Fresh Soup Stock


We made a video sharing our recipe for fresh soup stock.

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.


Equipment Needed:
8qt stock pot
3 glass quart canning jars
funnel for quart canning jars
ice cube tray (optional)
cutting board

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
1-2 peppercorns
1 bay leaf

  1. Wash all ingredients and place them in a stock pot and cover completely with water. Leave 1-2 inches above the veggies.
  2. Bring to a boil over high heat.
  3. Turn down to medium and simmer for 1 hour.
  4. When 1 hour is up, use a funnel to pour stock into glass jars. Pour from jar into ice cube trays, if using.
  5. Refrigerate or freeze for later use.

Recent Posts

January 26, 2023
The Pizza Friday Box gave us an idea: calzones! Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.
January 18, 2023
As you might know, we love feedback. Survey Day is a tradition that harkens back to the first days of the food truck, over 10 years ago. If you got a card in line today at Clover, or if you ordered on the app today, click here to take the survey. Huge thanks for helping us improve.
January 13, 2023
Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.
January 5, 2023
House-made carrot lox, hearty vegetable stews with bread and pickles, Tunisian breakfast bowls, a pizza party kit, and a dream of snow, all in one box. Our Snowed In Box is back. This was Greg’s idea back in 2020. He thought it would be cool to make a box that was equally whether eaten after snowboarding or cozied up on the couch watching a movie.
December 21, 2022
We’ve been getting a lot of requests for the ability to gift a friend Clover Meal Boxes. After a lot of late night tech sessions, we have a way to do this! Yay! I’ve been looking and seeing a few of you have started to discover this feature and are starting to gift away. So cool to see.
December 16, 2022
If you’re a weekly meal box subscriber, you may have noticed way fewer plastic containers in your deliveries recently.When we started the program, we were in the pandemic, new to this whole home delivery thing, and a big concern was making sure that nothing spilled inside the boxes. So we relied on post-consumer recycled containers (aka plastic deli containers) for a lot of the items.
December 13, 2022
We’ve been getting back into the merch game. First up: squash shirts. I thought it would be fun to celebrate the diversity of the squash world. Although butternut is probably the squash you see most in the grocery store, there are actually over 100 types of squash, all with their own patterns, colors, and textures.
December 6, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 6, 2022
I love the holidays. I love the lights, I love the traditions, I love ornaments and pine needles all over the floor.  I love the movies (“Muppet Christmas Carol”) and the books (“A Child’s Christmas in Wales.”) I love the good songs, I love the schlocky songs (if you’ve never heard “Suzy Snowflake” or “Dominic the Donkey”, stop reading right now and click through.)
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)