by Jennifer Perillo
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my 37 recipes »
Photo by Jennifer Perillo
Jennifer Perillo's Notes:
Expand2 tablespoons extra virgin olive oil Ask a question about this ingredient
3 ribs celery, sliced Ask a question about this ingredient
4 carrots, peeled and sliced Ask a question about this ingredient
1 medium onion, cut into quarters Ask a question about this ingredient
2 cloves garlic, smashed Ask a question about this ingredient
1 dried bay leaf Ask a question about this ingredient
small handful of fresh parsley leaves Ask a question about this ingredient
8 to 10 whole black peppercorns Ask a question about this ingredient
1 tablespoon coarse salt Ask a question about this ingredient
Heat a deep stock pot over medium flame. Add oil, then toss in celery, carrots, onion, garlic and other vegetables you're using. Saute for 5 to 7 minutes, until the carrots begin to caramelize and the mixture becomes very fragrant.
Ask a question about this stepAdd the bay leaf, parsley, peppercorns and salt. Stir to mix well, then slowly pour in the water. Bring to a boil. Reduce heat to a simmer and cook until vegetables are extremely tender (read: they've released all their flavor).
Ask a question about this stepPour through a metal sieve or strainer, discarding cooked vegetables. You're ready to use for soup, as a consomme, or store in the refrigerator (up to one week) or the freezer (up to two months).
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
