Vegetable Stock

1. 1

   Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.

2. 2

   Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.

3. 3

   Add 1 1/2 gallons of cold water.

4. 4

   Also add the marjoram, thyme and bay leaves.

5. 5

   Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.

6. 6

   Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.