Vegetable Stock

  • 2 medium leeks, washed and chopped
  • 4 onions, chopped
  • 6 carrots, peeled and chopped
  • 1 small bunch of celery, chopped
  • 1 small bunch of parsley, chopped
  • 3 bay leaves
  • 2 tsp dried leaf marjoram
  • 1/2 tsp dried thyme
  • 1 1/2 gallons cold water
  1. Combine all the ingredients in a a large stock pot and bring to a boil. Reduce heat and simmer uncovered for 1 hour. Skim off any foam that comes to the surface. Do not stir, and do not allow to boil again.
  2. After the hour of simmering, let the stock cool slightly.
  3. Line a kitchen strainer or colander with a double thickness of cheesecloth and set over a large bowl or pot in the kitchen sink.
  4. Strain stock through cheesecloth, pouring slowly and steadily so you don’t accidentally stir up the sediments.Discard the dregs.
  5. Refrigerate or store in the freezer in smaller, more manageable portion sizes.