Recipes from the Collection of Mark and Danielle Hughes

Light vegetable stock

Makes about 9 cups

1 tablespoon olive oil
2 cups finely diced leeks, white part only (about 2 to 3)
1 cup finely diced carrots (about 3 medium)
1 cup finely diced celery (about 2 stalks)
3 whole cloves garlic, peeled
6 peppercorns
1 bay leaf
2 sprigs parsley
2 sprigs fennel
1 sprig thyme

Heat oil in tall 8-quart stockpot over medium-high heat. Add leeks, carrots and celery and cook until tender, about 5 minutes, stirring occasionally.

Add garlic, peppercorns, bay leaf, parsley, fennel and thyme. Add 10 cups cold water. Bring to boil over high heat, then reduce heat, cover and cook at a hard simmer 35 minutes.

Remove the pot from heat. Strain stock through fine mesh strainer, gently pressing vegetables to extract liquid. Discard vegetables.

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