Vegetable Stock

Yield:     50 Liters

Ingredients:

400         ml           Vegetable oil

4              Kg           Onions, sliced

3              Kg           Leeks, green & white parts, sliced

1,5          g              Celery, diced

600         g              Tomatoes, sliced

50           g              Garlic cloves, crushed

5              pcs         Bay Leaf, dry

4              pcs         Whole cloves

60           Liter       Water

Salt, to taste

Method of Preparation:

• Heat the vegetable oil in a medium heated stock pot or tilting pan.
• Sauté the onions and leeks in the vegetable oil for a few minutes.
• Add celery and garlic and sauté until translucent (approx. for 3 to 5 minutes).
• Add water, tomatoes, bay leaf, whole cloves and the salt and simmer for approximately 1 hour.
• Remove scum as it accumulates.
• Skim, strain through cloth, pressing on vegetables to release as much liquid as possible.
• Cool and store properly.

Note:

This Stock is used primarily for vegetarian and fish items.  Bell Peppers should never be added to vegetable stocks.