Broccoli Stock

• 2 3/4 lb broccoli, washed
• 2 tbsp grape seed oil
• 1 large onion, peeled and cut into 1 inch pieces
• 2 ribs celery washed and cut into 1 inch pieces
• 2 carrots, washed and cut into 1 inch pieces
• 1 bay leaf
• 2 clove garlic, peeled
• 2 sprigs fresh thyme
• 1/4 tsp ground nutmeg
• 15 to 20 black peppercorns, crushed
• 2 1/2 quart water
• 1 bunch Italian parsley (use stems to make stock, reserve top sprigs for making soup)

1. Prepare broccoli by cutting off stems to within 2 inches of florets.
2. You will need about 1 pound of stems.
3. Reserve remaining 1 3/4 pounds broccoli for soup.
4. Place a large saucepot over medium heat.
5. Add oil and all remaining ingredients except water.
6. Cook slowly, covered, 8 to 10 minutes.
7. Stir regularly and be sure not to brown.
8. Add water and increase heat to a simmer.
9. Let simmer about 25 minutes.
10. Strain through a fine strainer and set aside or cool completely, cover and refrigerate until needed.
11. You will need 2 quarts of stock to make the soup.

broccoli, oil, onion, celery washed, carrots, bay leaf, clove garlic, thyme, ground nutmeg, black, water, italian parsley

Taken from cookpad.com/us/recipes/341719-broccoli-stock (may not work)