Ingredients:

  • 2 tbsp unsalted butter
  • 2 medium carrots, chopped into 1-inch chunks
  • 2 stalks celery, chopped into 1-inch chunks
  • 1 large yellow onion, quartered
  • 1 leek, white and light green parts only, cleaned and sliced
  • 4 cloves garlic, smashed
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 small bunch fresh parsley stems
  • 1 tsp sea salt
  • 12 cups filtered cold water

Instructions:

  1. Heat the butter in your stockpot over medium heat. Add the onions, carrots, celery, and leeks. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are translucent and smell sweet.
  2. Add the smashed garlic and cook for 1 minute more to avoid burning.
  3. Pour in the filtered cold water. Add the peppercorns, bay leaves, thyme, parsley stems, and salt.
  4. Increase heat to medium-high until the liquid reaches a bare simmer, then immediately reduce heat to low. Simmer uncovered for 4 hours, skimming any foam that rises to the top.
  5. Remove the pot from heat. Use a slotted spoon to remove the largest vegetable chunks.
  6. Pour the remaining liquid through a fine-mesh strainer (lined with cheesecloth) into a clean pot or glass jars. Discard the spent vegetables.