Jean Pierre's Vegetable Stock

🥘 Ingredients

• bay leaves
  3
• carrots
  2 lbs
• celery
  1 stock
• garlic
  12 cloves
• leeks
  2
• onion
  2 lbs
• parsley
  10 sprigs
• thyme
  3 sprigs
• tomatoes
  1 28-oz can
• whole peppercorns
  14

🍳 Cookware

• strainer
• fine sieve

1. 1

   Make sure all the vegetables are VERY clean. Place carrots , onion , celery , white and light green parts of leeks , tomatoes , parsley , bay leaves , whole peppercorns , thyme , and garlic in non-reacting (NO ALUMINUM) stock pot. Cover the vegetables with cold water only cover them.

   carrots: 2 lbs, onion: 2 lbs, celery: 1 stock, leeks: 2, tomatoes: 1 28-oz can, parsley: 10 sprigs, bay leaves: 3, whole peppercorns: 14, thyme: 3 sprigs, garlic: 12 cloves
2. 2

   Bring to boil, and IMMEDIATELY reduce to heat to a slow simmer. Cover and cook for about ⏱️ 90 minutes . Turn of the heat and let infuse for ⏱️ 30 minutes .
3. 3

   Strain the vegetables in a strainer and re-add the strained liquid to the pot.
4. 4

   Simmer the broth until it is reduced by 1/3.
5. 5

   Strain very carefully through a fine sieve , discarding all the solids.