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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
6 corn cobs, without kernels (optional) |
1 parsnip, trimmed and scrubbed (optional) |
1 fennel bulb (optional) |
1 gallon water |
1 small bunch parsley |
1 small bunch fresh thyme or 1 teaspoon dried |
2 bay leaves |
3 whole cloves |
2 tablespoons cracked black pepper |
2 tablespoons salt, or to taste |
Directions:
1. In a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil. Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients. Simmer, uncovered, 2 hours. Strain and store in the refrigerator up to a week or freeze.
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