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Home » Italian Food Recipes » First Courses ( Pasta , Rice , Gnocchi , Soups ) » Soups, Zuppa, Minestrone, Seafood soups     Venetian Vegetable Stock Reviews Views Date product posted 0 5031 Tue September 18, 2007 Recommended By Average Purchase No recommendations None indicated Customer Service Pricing Overall Rating No ratings No ratings No ratings Find the lowest price for the Venetian Vegetable Stock Description: Place the vegetables in a small stockpot, add the water, bring to a simmer, and cook gently for 1 hour, until the liquid is reduced to 2 quarts (2 L). Skim off any surface foam from time to time. Strain the stock, season lightly with salt, and allow to cool to room temperature. Refrigerate or freeze until ready to use. RECIPE COURTESY OF FRANCESCO ANTONUCCI Keywords: vegetable, stock, soup Ingredients: 1 large carrot, peeled 2 stalks celery 1 large leek, rinsed and trimmed 1 onion, quartered 12 cups (3 L) cold water Salt to taste Cooking Time: Preparation Time: Serves ( 4 person is Default ): Note: Introduction: At Remi this vegetable stock is used as a base for many of the risottos, especially the ones made without meat or fish. "we have many people coming into the restaurant who are vegetarians," Francesco explains, "and we want to be able to accommodate them. When it's well made, a vegetable stock is full of flavor." Dan The Man   Posts: 219 Registered: August 2006 Location: Kensington, MD see this user's products