2 tablespoons olive oil

2 large leeks, cut in half, then each half cut into 1-inch wide half circles (approximately 5 cups)

3 large carrots, rinsed, unpeeled, stem end trimmed, cut into 2-inch wide rounds (approximately 2 – 2 1/2 cups)

3 large celery, cut into 2-inch wide half circles (approximately 2 1/2 – 3 cups)

2 teaspoons whole peppercorns

1 dry bay leaf

1/4 small bunch fresh parsley, rinsed, tied together with cooking twine

Method:

1.   In a large pot (at least 6 quarts) over medium heat, add olive oil and allow to heat, approximately 1 minute.

2.   Add leeks, carrots and celery and cook while occasionally stirring until vegetables begin to soften, approximately 6 – 8 minutes. Add whole peppercorns, bay leaf, parsley, and 4-quarts cold water. Bring to a boil, reduce heat to simmer and allow to simmer while occasionally skimming the top, until reduced by half and flavors have developed, approximately 1 hour.

3.   Strain through a fine mesh sieve discarding the vegetables and herbs. Allow stock to cool at room temperature before storing. If freezing, divide stock into small plastic containers leaving 2-inches of room from the lid or even in ice cube trays to easily defrost a small portion when needed. Note: Once you defrost frozen stock, do not re-freeze! Stock will keep in the freezer for up to 3 months.

Kitchen Note: Feel free to place the peppercorns in a cheesecloth or tea strainer.