Vegetable Stock 101

Directions

1. 1
   Open the reserved green tops of leeks and stuff in the fresh herb sprigs-tie off.
2. 2
   In a large stock pot add all the ingredients except the pepper and salt.
3. 3
   Turn heat to medium and bring ingredients to a simmer-turn down to medium low.
4. 4
   Simmer for 30 minutes-skim off any foam.
5. 5
   Add the peppercorns and simmer, partially covered for 90 minutes.
6. 6
   Line a colander with 2 layers of damp cheesecloth.
7. 7
   Strain into a large clean bowl.
8. 8
   Toss out the veggies.
9. 9
   Taste stock and adjust with salt.
10. 10
    This will keep in the freezer for 6 months.