Lately, I’ve been a real lemonjerk.

By this, I mean three things, and here they are in order of general to more specific: I’ve been withdrawn and antisocial (more on that later), I haven’t been blogging (more of that later), and I have neglected to give my beautiful and amazing Vicki the Thomas Keller Vegetable Stock recipe I promised her (all of that, now).

My friends know how carnivorous I can be. Like some sort of hybrid goat-velociraptor (rarrr) I eat pretty much any sort of living thing, including Icelandic sheep faces. Still, this vegetarian stock is remarkable, and does especially well in soups like onion and vichysoisse.

So, sweetness, this is for you, reproduced in its entirety from Thomas Keller’s cookbook Bouchon — come and get me, Tommy boy. (Not that Tommy Boy.)

Vegetable stock is versatile, but it loses its flavor quickly, so it’s best to make it as close to the time of use as possible. Make it in small quantities or freeze it immediately. We chop the vegetables finely or grind them for maximum extraction of flavor in the shortest time.

1.5# (1 large bunch) leeks, white part only, well washed and coarsely chopped (~ 4.5c)

1# carrots, peeled and coarsely chopped (~ 3c)

1.5# (~2 large) Spanish onions, coarsely chopped (~4.5c)

1 small fennel bulb, trimmed and coarsely chopped

.25c canola oil

2 bay leaves

2 thyme sprigs

~2 ounces (1 large bunch) Italian parsley sprigs

Finely chop all the vegetables in a food processor.

Cook the vegetables in the canola oil in a medium stockpot over low heat for 5 to 8 minutes, or until softened.  Add the bay leaves, thyme, parsley, and enough water to cover (~3-4 quarts).  Bring to a gentle simmer, skimming frequently, and cook for 45 minutes.

Prepare an ice bath.  Strain the stock through a chinois or fine-mesh sieve into a container and submerge the container in the ice bath.  (Refrigerate the stock for 1 to 2 days, or freeze in several containers for longer storage.

(Here’s a link to a blogger who took photos of the process: Vegetable Stock — The Best).
Enjoy, darlin’.