- 14 cups water
- 5 oz white onion
- 3 ½ oz leek
- 5 oz carrot
- 5 oz celery
- some whole peppercorn
Clean and wash the vegetables. Roughly chop.
Transfer the cut vegetables into a large pot.
Add the water to the vegetables, bring to a boil and simmer, over low heat, for about 1 hour.
Remove the vegetable stock from the heat and strain though a chinois.
Cool the filtered stock quickly, preferably using in a blast chiller. Conserve in the fridge for 2-3 days.
Alternatively, you can frezze the stock, even as ice cubes, and keep them in the freezer for about a month.