Vegetable Stock

• 680 grams coarsely chopped leeks (white part only)
• 450 grams coarsely chopped peeled carrots
• 680

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