Can it really be any better than what I can get out of a sachet or spoon out of a tin?
The other day I faced this dilemma head on, I was just about make risotto for dinner when I found I had run out of bouillon powder. My stock of choice as it's vegetarian, low in salt and gluten free.
So I quickly flicked though my cookery books and found a couple of recipes for stock. I adapted slightly to suit what I had in the fridge and got to work.
To make my vegetable stock you will need:
Two leeks, washed and halved
5 spring onions, washed
1 red onion, washed
1 carrot, washed and halved
1 clove of garlic
1 bay leaf
1 spring of oregano
1 sprig of fresh sage
1 tbsp. black pepper corns
After you have washed all the vegetables, place them in a large heavy based saucepan with the herbs, peppercorns and water.
Simmer for 40 minutes.
Strain through a fine mesh sieve, discard the vegetables.
Luckily I had the time to make the stock. I reluctantly threw the veg away at the end, it seemed such a shame when all I was keeping was the liquid. I did try and eat the carrot, but it was flavourless and mushy.
Was it worth it?
When I compare the flavour of the stocks I made they were both equally good, I cannot say that homemade was any better. Perhaps if you are making meat stocks, you would see more of a flavour difference. However the time difference and convenience of premade stock won hands down for me. I am a fan of made from scratch food but I don't think I would be repeating it any time soon. Unless of course I find myself out of stock again.
What do you think? Do you make your own stock? Have you got a good recipe that would win me over? Share it here.
Like this? You'll love
Cauliflower soup recipe
Gluten free fresh tomato soup recipe
Gluten free carrot and orange soup recipe