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Categories:Viewed: 24 - Published at: 10 months ago
Ingredients
- 12 cups water
- 4 celery ribs, chopped, including leaves
- 3 carrots, peeled and chopped
- 2 large tomatoes, cut into quarters
- 1 large onion, peeled and chopped
- 2 garlic cloves, peeled
- 1 cup dry white wine
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 bunch flat leaf parsley, rinsed
Method
- In a heavy stockpot combine water, celery, carrots, tomatoes, onion, garlic, white wine, salt, peppercorns and parsley.
- Bring to a boil.
- Reduce heat to low and simmer for 1 hour or until vegetables are tender.
- Strain stock, discarding all solids.
- Use immediately, refrigerate up to 2 days, or freeze for up to 3 months.
