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extra-virgin olive oil leeks carrots celery stalks potatoes garlic parsley sprigs thyme peppercorns white wine salt
Viewed: 11 - Published at: 5 years agoIngredients
- 5 tablespoons extra virgin olive oil
- 3 leeks, both white and green parts, cut in half lengthwise and well rinsed, or 3 large onions, quartered
- 5 carrots, cut in half
- 3 celery stalks, cut in half
- 3 potatoes, peeled or well washed and quartered
- 7 garlic cloves or 4 shallots
- 12 fresh parsley sprigs
- 4 fresh thyme sprigs
- 10 peppercorns
- 1/2 cup dry white wine
- Salt to taste
Method
- Preheat the oven to 400F.
- Put the olive oil in a large roasting pan and add the leeks, carrots, celery, potatoes, and garlic; toss well to coat the vegetables with the oil and put the pan in the oven.
- Roast, shaking the pan occasionally and turning the vegetables over once or twice, until everything is nicely browned, about 45 minutes.
- Use a slotted spoon to scoop all the vegetables into a stockpot; add the remaining ingredients except salt and 3 quarts water.
- Set over high heat.
- Put the roasting pan over a burner set to high and add about 1 quart water, depending on the depth of the pan.
- Bring it to a boil and cook, scraping off all the bits of food that have stuck to the bottom.
- Pour this mixture into the stockpot, then bring to a boil.
- Partially cover and adjust the heat so the mixture sends up a few bubbles at a time.
- Cook until the vegetables are very soft, 30 to 45 minutes.
- Strain, pressing on the vegetables to extract as much juice as possible.
- Taste and add salt if necessary.
- Use, refrigerate for 4 to 5 days (longer if you boil it every third day, which will prevent spoiling), or freeze.
