Vegetable Stock

Cooking: 1 hr 15 mins to 1 hr 45 mins
Other:
Total: 2 hr

Ingredients

Slice the white portion of hte leek and place in a large saucepan; reserve the green top. Add the carrot, celery, onion and garlic to the pan. Sandwich the parsely, thyme and bay leaf between the leaves of the reserved leek top and securely tie with kitchen string. Add to the pan along with the water.

Over low to medium heat, slowly bring the liquid to a simmer, regularly skimming off the scum that rises to the surface until no more forms. Add the white peppercorns and continue simmering, partially covered, for 1-1.5 hours.

Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of hte pan into the strainer. Discard the solids. Season the stock to taste with salt. Use immediately, or let cool to room temperature and cover tightly and refrigerate. Stock may be refrigerated for up to several days or frozen for up to 6 months.

Make about 3 cups (48 fl oz).