Updated on:
October 15, 2012
Nutrition Information (per serving)
calories
10
protein
Trace
sodium
21 mg
carbohydrates
3 g
fat
Trace
fiber
Trace
cholesterol
0 mg
Servings
16 (1 cup ea.)
Ingredients
2 med leeks, chopped
4 onions, chopped
6 carrots, peeled and chopped
1 sm bunch celery, chopped
1 sm bunch parsley, chopped
3 bay leaves
2 tsp dried leaf marjoram
½ tsp dried thyme
1½ gal cold water
Instructions
- Combine all ingredients in a large stock pot, and bring to a boil. Reduce heat and simmer uncovered for 1 hour, skimming off any foam that comes to the surface. Do not stir, and do not allow to boil again. Let stock cool slightly for easy handling.
- Line a kitchen strainer or colander with double-thickness cheesecloth and set over a large bowl or pot in the kitchen sink. Strain stock through cheesecloth, pouring slowly and steadily so as not to stir up sediments. Discard the dregs. Cool.
- Refrigerate or store in the freezer in small portions.
