Vegetable Stock

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 big yellow onion, chopped
• 1 leek, root end and dark-green tops removed, sliced ¼ inch thin, and washed
• 1 big potato (any kind), peeled and chopped
• 2 or 3 medium carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, smashes and peeled
• 8 cups (2 quarts) cold water
• 1 bunch fresh Italian parsley, washed and chopped
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon whole peppercorns

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