Ingredients
- 2 tomatoes
- 1 onion, peeled
- 1 leek, trimmed and washed
- 2 shallots, peeled
- 4 garlic cloves, peeled
- 2 celery ribs, washed
- 1 carrot, trimmed and peeled
- 1 parsnip, trimmed and scrubbed (optional)
- 1 fennel bulb (optional)
- 1 gallon water
- 1 small bunch parsley
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 whole cloves garlic
- 2 tablespoons cracked black pepper
- 2 tablespoons salt, to taste
Directions
Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.
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By samslick
Torrance, CA
on November 17, 2011
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Getting ready to season it but thank god one of my Facebook Cooking partners warned me about the pepper from the reviews! THANK YOU!!! I went back and read the reviews! Thanks for the Pepper tip!
By marin29
San Rafael, CA
on November 13, 2011
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Wish I had read the reviews (as I usually do ahead of time. DO NOT, use 2 TBS pepper!! I'm sure this stock is just fine without all the pepper, but I'm giving it 1 star out of frustration.
By rvfolino
West Chicago, IL
on September 17, 2011
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Wow, no one edited this recipe before posting it!! As stated in another review, pepper amounts are wrong and what's with the garlic cloves being listed twice?? I am assumeing that the second entry was supposed to be whole cloves?? but that is a spice that you have to watch since it's so strong. I went ahead and cut the pepper to 1 tsp, which was still a little too much and added a pinch of ground cloves which was a guess..it turned out well..but still too much pepper and salt, so next time I'll do it to taste instead. I am making veggie soup so I won't be adding any S&P to the veggies, so it should balance out the excess..I will be trying this one again.
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