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Categories:Viewed: 14 - Published at: 2 years ago
Ingredients
- 4 tablespoons olive oil
- 2 medium onions, peeled and quartered
- 2 leeks, chopped
- 4 carrots, chopped
- 5 celery ribs, chopped
- 8 parsley sprigs, with leaves (fresh)
- 1 tablespoon tomato paste (no salt added preferred)
- salt and black pepper, to taste
- 4 pints water
Method
- Put everything into a large pot and bring to a boil; then cover and reduce the heat to low and simmer for 1 hour.
- Check the seasoning; add more salt and pepper, if needed; then strain and refrigerate for 24 hours or freeze until needed.
- TIP: if you like adding starchy root vegetables to your stock mixture, please remember that the more you add, the cloudier your stock will become.
