Corn Stock

 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.

Ease of Preparation: Easy

Preparation Time: 5-10 min

Cook Time: 1 hr 10 min

Servings: makes 7 cups

Recipe By: Annie Somerville

From:  Field of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant
Used with permission of Scribner