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Vegetable Stock

Ingredients
  

  • 2 lbs. approx. Carrots, cleaned and roughly chopped
  • 2 lbs. approx. Onion, peeled and roughly chopped
  • 1 stock of Celery roughly chopped
  • 2 Leeks, white part and light green only, chopped
  • 1 can 28 ounces Tomatoes peeled
  • 6 to 10 sprigs Parsley
  • 2 to 3 Bay Leaves
  • 14 whole Peppercorns
  • 2 to 3 sprigs fresh Thyme
  • About 12 cloves of Garlic

Instructions
 

Makes 4 to 6 Quarts

  • Make sure all the vegetables are VERY clean.  Place them in non-reacting (NO ALUMINIUM) stock pot.  Cover the vegetables with cold water only cover them.
  • 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.  
  • Strain very carefully through a five sieve, discarding all the solids.

Notes

For a Signed copy of Chef Jean-Pierre's Cookbook: click here
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