Ingredients
- 7 qt water
- 10 large carrots, sliced
- 4 large celery ribs, sliced
- 4 large onions, coarsely chopped
- 2 unpeeled heads of garlic, halved horizontally
- Peels of 2 large potatoes
- 2 medium turnips, coarsely chopped
- 24 fresh cilantro sprigs
- 8 fresh flat-leaf parsley sprigs
- 2 bay leaves
- 1 tablespoon salt
- 2 teaspoons dried thyme
- 2 teaspoons whole black peppercorns
Directions
- Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
- Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.
