On Sat, 5 May 2012 12:46:28 -0700 (PDT), A Moose in Love
> wrote:

>On May 5, 2:51*pm, (Victor Sack) wrote:
>> A Moose in Love > wrote:
>>
>> > Very simple and tasty.
>> > 3 stocks celery rough chopped.
>> > 3 medium size carrots rough chopped
>> > 2 medium cooking onions rough chopped
>> > (next time I'll add garlic, didn't have any)
>> > In a non stick stock pot, I gave the veggies a bit of a browning; no
>> > oil added. *Used med high heat. *Then added cooking oil, 2 Tbsp or
>> > so. *Browned a bit more.
>> > Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
>> > sprigs fresh rosemary (next time I'll add more), a handful of curly
>> > parsley. *Simmered for about 1.5 hours. *Add water as necessary.
>> > It was good, but a bit too hot. *I didn't realize that the cubanelles
>> > were quite that hot.
>> > Threw out all veggies except for the carrots.
>>
>> I'd omit cubanelle pepper and add a parsley root, a celery root
>> (celeriac), a parsnip, some leeks, some mushrooms, a star anise and bay
>> leaves.
>>
>> Victor
>
>That sounds excellent. I didn't have bay leaf on hand, otherwise it
>would have gone in the pot. It's easy really. Vegetables, a few
>herbs, water and heat.
>Next time I might not even saute the veggies. I'd like as clear a
>stock as possible.

When making a vegetable stock I always add a fresh lemon and an
apple... in summer I raid my veggie garden for various bits and pieces
(radish tops are good), I also add whole vine ripened tomatoes...
don't forget to include ginger, whole cloves, white peppercorns, and a
piece of blade mace.