Vegetable Stock

(9-12 Months)

2 tbsp. extra virgin olive oil
1 large onion
2 stalks celery
3 carrots, peeled
2 cloves garlic, halved
4 cups water
Fresh thyme
Fresh Italian parsley

Chop all vegetables into inch size pieces; set aside. In large stock pot, heat olive oil on medium heat. Add vegetables and sauté for about 4-5 minutes, being careful not to burn them (as they will become bitter). Vegetables should be softened and semi-transparent, but not fully cooked.

Add water to the stock pot and bring to boil. Turn down heat to a simmer and add herbs. Continue to cook on low heat for approximately one hour.

Once stock is cooled, you will probably need to run the liquid through a fine sieve to remove loose particles.