 | 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 |
