Makes 2 1/2 quarts stock
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 celery stalk, thinly sliced
- 1 leek, thinly sliced
- 1 carrot, thinly sliced
- 1 parsnip, thinly sliced
- 1 cup thinly sliced broccoli stems
- 1 cup thinly sliced fennel
- 5 black peppercorns, cracked
- 4 parsley stems
- 1 sprig thyme or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 clove garlic
- 3 quarts water, plus more as needed
- Salt, as needed
Heat the olive oil in a stockpot over medium heat. Add the onion, celery, leek, carrot, parsnip, broccoli, and fennel and sauté until the vegetables begin to release juices, 3 to 5 minutes.
Add the peppercorns, parsley, thyme, bay leaf, and garlic, plus 3 quarts of water, or more if necessary, to cover the vegetables by about 2 inches. Bring to a boil over medium heat, then reduce the heat to establish a slow simmer. Cover the pot, and simmer, stirring occasionally and skimming as necessary, until the stock is flavorful, about 1 hour.
Strain the stock and discard the solids and sachet. Season with salt. The stock is ready to use, or it may be cooled and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.