This stock first occurred one spring after market when I opened the refrigerator and found it full of whole and partial bits of green garlic and young garlic, leeks, scallions and spring onions as well as the tops I had saved, not to mention the halves of white and yellow onions. Everything was in great shape, but I needed room for the next batch of produce. So, I made stock. This recipe is sized down for the average kitchen.
INGREDIENTS:
2 carrots, trimmed and scrubbed, thinly sliced 3 stalks of celery, scrubbed and trimmed of ends and any joints, thinly sliced 1 large shallot, slice into 1/8th inch rings 2-3 leeks, whites and greens, trimmed, cleaned, sliced thinly 3-4 scallions, whites and greens, trimmed and washed, whites sliced thinly, greens left whole 1 each yellow and white onion (or 2 of either), trimmed and chopped 1 small head garlic, trimmed of rootlets, halved through the equator Any allium greens you have around 2-3 green garlic, if it is the season, sliced 2-3 spring onions, if in season, sliced 1 tablespoon neutral flavored oil A few sprigs flat parsley 3 sprigs thyme 10 black peppercorns 8-10 cups waterMETHOD:
Heat a stock pot over medium heat. Add the oil and heat that. Add half the carrots and all the shallots, and a handful of the onions, and leeks. Gently cook to soften the vegetables without coloring them. Stir often.
Add everything else and slowly bring to a boil, skimming any foam as you go. Once the stock has boiled, reduce the heat to a simmer and cook for 1-2 hours, or until the stock has reduced by 40%. Taste-it should taste of the alliums, but not be overpowering. If the flavor is faint, continue to reduce until the flavor is there. If it is too strong, add some water and taste. Dilute to where you want it.
Allow to cool and strain into containers and freeze until needed. Will keep several months frozen.
Yield: 5-6 cups
Source: Chef Andrew E Cohen
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