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3 to 3.75 liters
Easy
Published 2008
Finely grind the leeks, carrots, onions, fennel, and parsley separately in a grinder or a food processor. If using a food processor, pulse and scrape down the sides as necessary.
Heat the canola oil in a stockpot and sweat the vegetables over low heat for 5 to 8 minutes, or until softened. Add the bay leaves, thyme, parsley, and enough water to cover by 2 inches. Bring to a gentle simme
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