The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Vegetable Stock
Vegetable Stock
{Serving suggestion only*}
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Elevate your cooking with this foundational Vegetable Stock that delivers a surprisingly rich depth of flavor. Made with carefully sweated vegetables and aromatic herbs, this golden elixir brings a natural sweetness and complexity that rivals chicken stock. Perfect as a base for soups, risottos, or as a vegetarian alternative to meat stocks. The secret lies in the mushrooms, which add an earthy meatiness, while the finishing touches of olive oil and lemon juice brighten the final product. One of the six essential stocks every home chef should master. - Claude
No Jump Zone
Ingredients
3 lb (750g) leeks, white part only, sliced 1/8 inch thick
1 lb 2 oz (500g) carrots, sliced 1/8 inch thick
1 lb 2 oz (500g) onions, sliced 1/8 inch thick
1 lb 2 oz (500g) button mushrooms, sliced 1/8 inch thick
9 oz (250g) fennel, sliced 1/8 inch thick
9 oz (250g) celery, sliced 1/8 inch thick
1/2 cup (100g) Greek extra virgin olive oil
2g bay leaves, cut into 1/4 inch strips

(continued in the next column ↗️)

6g thyme sprigs
3g rosemary
5 1/4 quarts (5 liters) cold water
2 oz (60g) flat leaf parsley
Coriander seeds
Black peppercorns
Lemon juice
Directions
Start by adding olive oil to a large stockpot.
Add the sliced onions and sweat them down lightly.
Add the leeks and sweat them as well, avoiding any color development.
When you begin to see a little bit of roasting on the bottom of the pot, add the carrots and fennel.
Finally, add the mushrooms, which are important for adding depth and meatiness to the vegetable stock.
Let all vegetables sweat down together until super soft.
Add coriander seeds, black peppercorns, and top with cold water.
Add bay leaves, thyme, and rosemary.
Bring to a boil and remove the first raft of impurities that come to the top.
Simmer for 25-35 minutes until all vegetables are nicely cooked and the color has developed well.
Add the parsley in the last stage of cooking.
Strain the stock through muslin and a double sieve to remove vegetable particles.
Reduce the strained stock by about half (this will take approximately 30 minutes to an hour).
Season with salt and pepper to taste.
Finish with good quality olive oil for fragrance.
Add a splash of lemon juice before using.
Servings\Yield
Makes approximately 2 1/2 quarts of stock
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 85; Total Fat: 5g (Saturated Fat: 1g); Cholesterol: 0mg; Sodium: 45mg; Total Carbohydrates: 10g (Dietary Fiber: 3g, Sugars: 4g); Protein: 2g; Calories from Fat: 45 (53%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... One of the Six Basic Stocks. This vegetable stock has a different flavor profile than meat stocks - it's naturally sweet with excellent depth of character. It can replace beef stock in most recipes, though it will create a different flavor profile. After making this stock, you can use it to prepare a delicious Artichokes Barigoule by cooking prepared artichokes in the stock for 10-15 minutes until tender, then garnishing with peppery arugula. This makes a perfect stand-alone dish or an elegant accompaniment to pigeon or other meat dishes.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: vegetable, stock, broth, base, soup, vegetarian
🗂️ Categories: 🥣 Sauces & Stocks, 🥣 Soups & Stews, 🤯 Tips & Hints
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Vegetable Stock was added on May 18, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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