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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Use fresh vegetables and slowly simmer so that the flavors blend together. Ingredients:
4 celery ribs, chopped 1/2 inch pieces |
2 leeks, cut into 1 inch chunks |
2 large carrots, chopped 1/2 inch pieces |
2 small parsnips, chopped 1/2 inch pieces |
2 shallots, peeled and quartered |
1 small cabbage, coarsely shredded |
1/4 cup fresh parsley, chopped |
1/4 cup fresh thyme, chopped |
3 bay leaves |
10 black peppercorns |
3 quarts water |
Directions:
1. Place all ingredients in large stockpot.
2. Bring to a boil, then reduce to a simmer.
3. Partially cover and simmer for 45 minutes.
4. Remove from heat and strain the stock through a cheesecloth-lined sieve.
5. Discard the vegetables.
6. Simmer the stock for about 20 minutes more.
7. Enjoy.
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