Jean Pierre's Vegetable Stock

🥘 Ingredients

• 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

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.
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.