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1
Pour the oil into the pot, and set over medium-high heat.
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2
Let the oil get quite hot, but not smoking.
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3
Dump in the potatoes, sprinkle on 1 teaspoon of the salt, and toss them in the oil until well coated.
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4
Cook them for 6 minutes or more, until lightly crusted and caramelized without taking on any color.
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5
Lower the heat to prevent burning and alternately stir the potatoes.
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6
When the potatoes are leaving a crust on the pan bottom (about 3 to 5 minutes), toss in the celery and carrots.
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7
Stir up everything well, scraping up any potato crust, raise the heat a bit, and cook for 2 or 3 minutes, until all the vegetables are hot and steaming.
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8
Push them aside to clear the pan bottom in the center, and drop in the tomato paste.
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9
Toast it in the hot spot for a minute or two, stirring, then work the paste into the vegetables.
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10
Pour the gallon of hot water into the pan, drop in the bay leaves and pieces of cheese rind, grind in 1/4 teaspoon or more of black pepper, add the remaining teaspoon of salt, and stir well.
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11
Cover the pot and bring the broth to a boil, adjusting the heat to keep a steady but not violent bubbling, and let cook for an hour, covered.
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12
Stir occasionally.
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13
Uncover the pot and cook the broth for another hour or so, still at a low bubbling boil, until it has reduced to 4 quarts.
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14
(If youre in a hurry, raise the heat and concentrate the broth quickly; stir now and then to prevent burning.)
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15
Remove the bay leaves but leave the cheese rind, whole or chopped up, for those who like it.
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16
You can use the broth right away, or any part of it, for the finished soups that follow.
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17
Or let it cool and pack it in measured containers.
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18
Keep it refrigerated for 3 or 4 days, or frozen, in filled and tightly sealed containers, for 4 to 6 months.
