cleanse and rinse vegetables and aromas
use also celery leaves as they are very good and perfumed
stick onion with cloves
put all the ingredients into a pot with 6 pints (3litres) of cold water
Boil at very low heat for at least one hour and half (the longer the better)
drain stock and remove the vegetables. If you like you can eat them.
The broth is ready
if you want to use it for soups it will have a better look if you filter. In this manner it will be more transparent and glossy.
for filtering: put a strainer on a jug and coat it with a white towel
filter slowly the stock. The impurities will remain on the towel