10 cups water,
2 stalks celery,
1 large carrot, peeled,
1 cup leeks, only the green part,
1 large onion,
3 cloves garlic,
2 bay leaves,
1 Tbsp. black peppercorns,
1 Tbsp. dried herbs - Italian mix,
salt to taste.
Recipe: Wash and cut the vegetables coarsely. When washing the leeks, pay attention in between each leave, because sometimes there is lots of mud there. Put all the ingredients for the vegetable stock in a heavy saucepan and bring to a boil. Skim the surface of the stock from any impurities. Reduce the temperature, cover the saucepan and simmer gently for about 45 minutes. Add a little more hot water if needed. Strain the vegetable stock and use in your favorite recipes for vegetarian soups, risottos or other vegetarian dishes. Cooking tip: For more intense flavour roast the onion and garlic before using them in the stock. You could also use in your vegetable stock any carrot peels, parsley stalks and onion ends left over from cooking other things in your kitchen.
