0 shaved yellow corn cobs, broken into halves or thirds
1 yellow onion, thinly sliced
1 medium-size potato, sliced
1 celery rib, sliced
5 parsley sprigs, coarsely chopped
5 cloves garlic, in their skin, crushed with the side of a knife blade
1 teaspoon
salt 1/2 teaspoon
peppercorns 9 cups cold water
Combine all of the ingredients in a stockpot. Bring the stock to a boil, then reduce the heat to low and simmer, uncovered, for 1 hour. Pour the stock through a strainer, press as much liquid as you can from the vegetables, and discard them.
