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Vegetable Stock - Roasted Dark: Submitted by: Natural Epicurean | Date Added: 25 Oct 2014
Listed in: Soup

3 carrots, cut into 1 inch pieces
2 celery stalk, cut into 1 inch pieces
1 large onion, cut into 1 inch pieces
1 large leek, whit part thinly slice and greens chopped
3 large tomatoes, cut in half
4 garlic cloves, peeled
2 Tablespoons olive oil
2 teaspoons sea salt
Bouquet Garni

Bouquet Garni ingredients:
2 bay leaves
4 thyme sprigs
4 parsley branches

Cooking Instructions

Place all vegetables and garlic in a bowl with olive oil. Spread then out onto a sheet pan and roast, turning them every 10 minutes, until browned, about 40 minutes.
Transfer the roasted vegetables to a soup pot and add the herbs and sea salt with 2 quarts of water. Scrape any brown bits (fond) from the roasting pan into the soup pot.
Bring to a boil, then reduce heat, cover the pot, and simmer for 40 minutes.

Note: you may take the water and wisk the brown fond from the sheet pan.

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