Categories: Basics, December2013, Fall, Soups, Winter

Ingredients

• 2 carrots, washed and roughly chopped
• 2 stalks of celery, roughly chopped
• 1 fennel bulb, trimmed and roughly chopped
• 2 large yellow onions, peeled and quartered
• 1 bunch fresh flat-leaf parsley
• 4 sprigs fresh thyme
• 1 bay leaf
• 4 1/2 qts water

Directions

1. a large stockpot, combine the carrots, celery, fennel, onions, parsley, thyme, and bay leaf. Place the pan over medium-high heat, add the water, and bring to a boil. Adjust the heat so the liquid simmers gently and cook for 1 1.2 hrs, topping up with cold water occasionally to keep the liquid at about the same level.

2. Strain through a fine-mesh strainer into a large, clean saucepan. Bring the stock to a boil and adjust the heat so the quid simmers briskly, then cook until it is reduced by half, about 25 minutes. Use immediately as directed in the recipe or cool to room temperature as quickly as possible and refrigerate in 2- or 4- cup quantities for up to 1 week. The stock may also be frozen for up to 4 months.

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