Ingredients
- 3 small onions halved
- 3 large carrots chopped
- 3 celery stalks chopped
- 1 leek chopped (optional)
- 1 garlic bulb halved
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 teaspoon sea salt
- 1 teaspoon black peppercorns
- 10 cups water
Instructions
- In a large pot, combine onions, carrots, celery, leek (if using), garlic, parsley, thyme, bay leaves, salt, peppercorns, and water.
- Bring the mixture to a boil over high heat, then reduce to a simmer and cover. Let it simmer gently for 1 hour.
- After simmering, strain the stock through a fine mesh sieve, discarding the solids. Season the strained stock with additional salt, if needed.
