Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use it as a gravy base or soup stock, or any time you’d otherwise use a broth. It is convenient to make stocks and freeze them in batches for later use.
2 medium leeks
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. Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly. Add 1 1/2 gallons of cold water. Also add the marjoram, thyme and bay leaves.
3. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
4. Strain the stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze the vegetables to extract their liquid. Discard the vegetables and cool, chill, or freeze the stock.
Makes 20 Cups
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