Garlic Broth

• 2 12 quarts water
• 4 heads garlic, separated into cloves
• 1 onion, sliced 1/2 thick
• 2 leeks, sliced 1/2 inch thick
• 2 stalks celery, sliced 1/2 thick
• 2 carrots, sliced 1/2 thick
• 1 potato, unpeeled, quartered
• 6 parsley sprigs
• 4 fresh thyme sprigs
• 1 bay leaf
• 34 teaspoon black peppercorns

1. Place 1 cup water in large pot over high heat.
2. Add garlic, onion, and leeks.
3. Bring to boil.
4. Cover then reduce heat to low and simmer 10 minutes.
5. Add remaining water, celery, potatoe, parsley, thyme, carrots, bay leaf, and peppercorns.
6. Bring to boil, reduce heat.
7. Simmer 1 hour.
8. Strain stock, pressing as much liquid from vegetables as possible.
9. Season with salt to taste.
10. Cool.
11. Refrigerate up to 1 week or freeze up to 3 months.

water, garlic, onion, leeks, stalks celery, carrots, potato, parsley sprigs, thyme, bay leaf, black peppercorns

Taken from www.food.com/recipe/garlic-broth-251143 (may not work)