Vegetable Stock

• 1 large leek, well rinsed and chopped
• 2 carrots, cut up
• 2 celery ribs, cut up

Bring all of the ingredients to a boil in a heavy saucepan, reduce the heat, and cook, uncovered, at a low boil for 1 hour. Strain the stock well, pressing as much flavor out of the vegetables as possible. Use immediately or freeze for later use.