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. 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 flavor roast the onion and garlic before using them in the stock.
