Annie Somerville's Vegetable Stock
This versatile stock is surprisingly rich, adding tremendous depth to soups and stews, both delicate and hearty. It’s great for thinning leftover soups, ragouts, and pasta dishes, so double the recipe and freeze half of it for later.
Combine all the ingredients in a stockpot and bring to a boil. Lower the heat and simmer, uncovered, for about 45 minutes, stirring as needed. Pour the stock through a strainer, pressing as much liquid from the vegetables as possible, then discard them.
Recipe by Annie Somerville