|Leeks||1 1⁄2 Pound (2 large size)|
|Celery stalks with leaves||3 Large, quartered (including leaves)|
|Spanish onion/Bermuda onion||1 Large, cut into chunks|
|Carrots||3 Large, quartered|
|Garlic||2 Clove (10 gm)|
|Green beans||1⁄2 Cup (8 tbs), broken in half, if desired|
|Cold water||12 Cup (192 tbs)|
|Firmly packed parsley sprigs||1⁄2 Cup (8 tbs) (fresh)|
|Fresh thyme sprigs/1 teaspoon thyme leaves||3|
1. Cut off root ends off leeks; remove off coarse outer leaves.
2. Also, cut off and remove coarse ends of green tops.
3. Split it lengthwise, cutting to about an inch of root end.
4. Separate the leaves and rinse under running water, and drain.
5. Cut into 1-inch chunks.
6. Coarsely chop leeks and celery with on-off pulses in a food processor container with metal blade.
7. Transfer the contents to a 5-quart Dutch oven or stockpot.
8. Chop off onion, using on-off pulses, one half at a time.
9. Add it to stockpot.
10. Carrots and garlic cloves should be processed for 30 to 45 seconds until chopped, mix to stockpot along with green beans.
11. Add water and bring the contents to boil.
12. Decrease heat.
13. Skim off the foam from surface.
14. Add in parsley, thyme, bay leaf and peppercorns.
15. Cook under cover, simmer under gentle heat for 1 hour.
16. Strain the broth and remove vegetables.
17. Add salt per taste.
18. Cool it uncovered in refrigerator.
19. Cover and store in refrigerator for up to 4 days or freeze it and keep it for 6 months.
20. Serve warm.