INGREDIENTS:
1 tablespoon olive oil 1 large onion 2 stalks celery, including some leaves 2 large carrots 1 bunch green onions, chopped 8 cloves garlic, minced |
8 sprigs fresh parsley 6 sprigs fresh thyme 2 bay leaves 1 teaspoon salt 2 quarts water |
| 1. | Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor. |
| 2. | Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. |
| 3. | Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. |
| 4. | Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea? |