2 leeks, white and pal-green parts only, cut into 1-inch rounds, rinsed well
2 carrots, cut into 1-inch rounds
3 garlic cloves
8 cup water
5 sprig flat-leaf parsley
2 sprig thyme
1 dried bay leaf
2 teaspoon whole black peppercorns, crushed
1. Cook leeks, carrots, onion, and garlic, covered stirring occasionally in a medium saucepan over medium heat for 10 minutes.
2. Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil, reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.
Storage: stock can be refrigerated for up to 2 days or frozen for up to 3 months.