Ingredients

• 1 tablespoon olive oil
• 4 large onions, quartered
• 2 large carrots, quartered, tops reserved
• 8 large garlic cloves, crushed
• 2 large leeks, washed, trimmed, tough outer leaves removed
• 1 large sprig thyme
• 1 large sprig rosemary
• 1 bay leaf
• 6 whole black peppercorns
• 1 whole clove
• 3 quarts water

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Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
3. Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
4. In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
5. Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
6. Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
7. Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).