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
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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