Vegetable Stock

Compound Butters

Vegetable Stock - Fond de légumes
Yield:  10 quarts or 10 liters
Ingredients U.S. Metric
Fat 5 ounces 150 grams
Onions, chopped 10 ounces 300 grams
Leeks, Sliced 10 ounces 300 grams
Celery, diced 5 ounces 150 grams
Tomatoes, sliced 4 ounces 100 grams
Fennel 4 ounces 100 grams
Garlic 1 clove 1 clove
Bay leaf 1 1
Clove, whole 1 1
Water 12 quarts 12 liters
Salt 1 tablespoon 15 grams
1.  Sauté the onions and leeks in the fat for a few minutes.  Add other vegetables and sauté until translucent.
2.  Add 12 quarts of water and the salt and simmer for approximately 1 hour.
3.  Strain through cloth, pressing on vegetables to release as much liquid as possible

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