Ingredients:
4 onions, quartered
3 leeks, cleaned and sliced
1 carrot, scrubbed and chopped
2 celery stalks with leaves, chopped
2 parsnips, scrubbed and chopped
12 cups water
12 sprigs fresh flat-leaf parsley
1 ½ teaspoon Sea salt, or to taste
Directions:
Oil a large stockpot with olive oil; set over medium-high heat. Add the onions, leeks, carrot, celery, and parsnips; cook, stirring occasionally, until the vegetables are slightly soft, about 10 minutes. Add the water, parsley and salt; bring to a boil. Reduce the heat and simmer, uncovered, about 2 hours or until liquid reduces by half.
Line a colander with a paper towel or a double layer of cheesecloth; place over a large bowl. Strain the stock through the colander, pressing the vegetables with a wooden spoon to extract the juices; discard the solids. Use the stock immediately, or cool and transfer to 1-cup freezer containers to freeze for later use.
*For a rich flavored broth, roast the oiled vegetables in a 450 degree F oven stirring every 15 minutes for about an hour or until the vegetables have browned.
Makes 8 cups
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