Ingredients
Instructions
- Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
- Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
- Add 1 1/2 gallons of cold water.
- Also add the marjoram, thyme and bay leaves.
- Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
- Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.