Ingredients
1 tablespoon extra-virgin olive oil
2 leeks, white and light-green parts only, well-washed and chopped
4 medium onions, chopped
6 large carrots, peeled and chopped
3 celery stalks, chopped
1 small bunch parsley stems
2 teaspoons dried whole marjoram
1/2 teaspoon dried whole thyme
3 Turkish bay leaves, or 1/2 California bay leaf
1 1/2 gallons cold purified water
Preparation
Heat olive oil over medium heat in a large pot. Add vegetables, and saute until lightly browned. Stir in parsley, marjoram, thyme, bay leaves, and cold water. Bring pot to a boil, reduce heat, cover, and simmer for 1 hour.
Strain stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables.
Use immediately, or freeze for later use.
