2 Medium leeks
4 Onions
3 Celery stocks
1 Small bunch parsley
1 Tablespoons olive oil
2 Teaspoons large-leaf marjoram
1/2 Teaspoon dried thyme
3 Bay leaves or 1/2 California bay leaf)
1. Chop the leeks in half, length wise, wash and trim well to remove any interior dirt; use white and light green parts only and chop. Add in onions, carrots, celery and parsley.
@. heat the olive oil in large pot and add in the vegetables. Stir and brown. Add 1 1/2 gallons of cold water. Add the marjoram, thy and bay leaves.
3. Bring to a boil, reduce heat, simmer, partly covered for 1 hour.
4. Strain stock through cheese cloth or lined strainer i.e. and cool and chill or freeze from here.
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