← Back to cuisine
Bouillon de Légumes
Clear vegetable stock made from kitchen scraps and aromatic trimmings
2 hr 30 min
About 2–3 litres
Easy
Aromatic vegetables
- carrots, coarsely chopped
- leek tops or greens, coarsely chopped
- onions or shallots, coarsely chopped
- fennel, coarsely chopped
- celery stalk
Herbs & scraps
- parsley stems, basil stems, or chervil stems
- mushroom trimmings
Aromatics & spices
- garlic cloves, crushed, skin-on
- bay leaf
- whole cloves
- coarse sea salt
Liquids
- olive oil
- splash of white wine, optional, for deglazing
- cold water
A fragrant, clear and eco-friendly vegetable broth designed to reduce kitchen waste by turning vegetable scraps, stems and leftover produce into a clean, versatile stock.
Method
Prep the vegetables
- Coarsely chop the carrots, leek greens, fennel and onions. Set the celery stalk aside; do not sauté it, because its flavor can become too dominant.
Sear and caramelize
- Heat a little olive oil in a large pot or sauté pan over high heat. Add the chopped vegetables and sear them well, stirring frequently, until deeply colored but not burnt. Add the herb stems and mushroom trimmings.
Deglaze
- Pour in a splash of white wine, or water, and scrape up the browned bits stuck to the bottom of the pan. These sucs are where much of the flavor lives.
Simmer
- Transfer everything to a stockpot if needed and cover with cold water until well submerged. Add the reserved celery stalk, crushed garlic cloves, bay leaf, whole cloves and coarse salt.
Infuse slowly
- Bring to a gentle simmer, then cook over low heat for 2 hours. Avoid a rapid boil so the broth stays clear.
Strain for clarity
- Line a fine-mesh strainer or colander with a damp clean kitchen cloth, or a paper coffee filter. Strain the broth slowly without pressing down on the vegetables, then discard the spent vegetables.
Background
Use this stock as a base for risottos, soups and grain dishes, for poaching meat or fish, for deglazing sauces, or simply sip it warm with fine noodles such as vermicelli.
Store in the refrigerator for up to 4 days, or freeze in airtight containers or ice cube trays for up to 6 months.
Mistakes I've Made
- Boiling too hard. A rolling boil agitates the vegetables and clouds the stock. Keep it at a gentle simmer for a clearer broth.
- Pressing the vegetables when straining. Pressing forces sediment through the cloth and makes the broth cloudy. Let gravity do the work.
- Sautéing the celery. Celery can dominate the stock if caramelized with the other vegetables. Add it only for the simmer.
Sources
- Le bouillon de légumes —