We use this stock for Pumpkin Soup (page 29) but you can use it for any vegetable-based soup of your liking. The addition of canela in the stock works well with the pumpkin and adds a slightly warm, spicy note to the base.

　　

Ingredients

Makes about 1 1/2 quarts

　　1 medium Spanish onion, quartered

　　1 large carrot, coarsely chopped

　　1 large stalk celery, coarsely chopped

　　8 sprigs fresh flat-leaf parsley

　　1 bay leaf

　　1 Mexican cinnamon (canela) stick

　　6 black peppercorns

　　Kosher salt and freshly ground black pepper

　　

Step 1

Put the onion, carrot, celery, parsley, bay leaf, cinnamon stick, and peppercorns in a medium saucepan, add 2 quarts cold water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, skimming occasionally, for 45 minutes.

　　

Step 2

Strain the stock through a strainer lined with cheesecloth into a bowl, pressing on the vegetables to extract as much liquid as possible; discard the solids. Season lightly with salt and pepper. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.