Fresh Corn Stock

8 cups water
6 corn cobs, broken in half
2 carrots, chopped coarsely
2 stalks celery, with leaves
1 leek, washed well and chopped coarsely
1 onion with skin, cut into chunks
handful of fresh parsley, torn coarsely
1 tsp whole black or red peppercorns

Optional: carrot tops, additional celery leaves and stems, additional onion skins, lacy fronds from the fennel tops

1. In pot, combine all ingredients. Bring to a roiling boil.

2. Remove lid, reduce heat, and simmer for 1 to 1 1/2 hours.

3. Cool and strain.

This can be refrigerated in covered container for up to a week.

From the Veganomicon

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