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| 1 gross | Onion, cut into 1-inch chunks |
| 2 | Stalks celery, cut into 1/2-inch lengths, leaves on |
| 4 mittel | Carrots, cut into 1/2-inch lengths |
| 2 | Parsnips, cut into 1/2-inch lengths |
| 1 | Bulb fennel, cut into 1/2 inch chunks |
| 1 | Bunch leeks, cut into 1/2 inch lengths |
| 4 mittel | cloves garlic |
| 1 | Bunch parsley, stems only |
| 1 | Bunch thyme or lemon thyme |
| 2 | Stems fresh bay leaves or 6 or 7 dried leaves |
| 1 Esslöffel | black peppercorns |
| 1 Teelöffel | salt |
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1. Heat oven to 425'. Place onion, celery, carrots, parsnips, fennel, leeks, garlic, and parsley stems in a large roasting pan and mix to combine. Roast, turning vegetables every 10 minutes, until golden brown, about 35 to 40 minutes.
2. Place the roasted vegetables, thyme, bay leaves, peppercorns, and salt in a stockpot. Add 2 quarts of water and bring to a boil. Reduce heat and simmer gently for 30 minutes. Remove from heat and strain through a colander lined with damp cheesecloth.
3. Before serving, slowly bring broth to a gentle simmer and adjust seasoning.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
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