Ingredients
2tbspextra virgin olive oil
2medium yellow onions
1medium carrot
2leeks,white and light green parts only
2whole heads garlic
1medium parsnip
1medium turnip
1rib celery
1cupfresh flat leaf parsley
1tspwhole black peppercorns
6sprigfresh thyme
2bay leaves
1large tomato
1sprigrosemary
salt
Preparation
Heat oil in a large pot over medium-high heat. Add onions and carrots and cook, stirring occasionally, until softened but not browned.
Add leeks, garlic, parsnips, turnips, and celery and cook, stirring occasionally, for 10 minutes. Add 10 cups water, parsley, peppercorns, thyme, bay leaves, tomatoes, rosemary, and a pinch of salt; stir well.
Bring to a boil, then reduce heat to medium-low, cover and simmer for 45 minutes.
Arrange a fine mesh sieve over a large bowl, then strain broth through sieve, pressing on the solids to remove as much liquid as possible; discard solids.
Cool broth quickly by placing the bowl inside a larger bowl filled with ice water.
Stir often until cool, then transfer to airtight containers and refrigerate for up to 2 days.
Alternately, freeze the cooled broth for up to 2 months.
