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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 1 |
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Ingredients:
2 tomatoes |
1 onion, peeled |
1 leek, trimmed and washed |
2 shallots, peeled |
4 garlic cloves, peeled |
2 celery ribs, washed |
1 carrot, trimmed and peeled |
1 parsnip, trimmed and scrubbed (optional) |
1 fennel bulb (optional) |
1 gallon water |
1 small bunch parsley |
1 teaspoon dried thyme |
2 bay leaves |
3 whole cloves garlic |
2 tablespoons cracked black pepper |
2 tablespoons salt, to taste |
Directions:
1. Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.
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