Zubereitung

1. 1

   Roughly chop the carrots, celery and leek greens. Halve the onion with its skin on and char it briefly cut-side down in a large pot, which gives the broth color and depth.

2. 2

   Add the remaining vegetables, the parsley and the bay leaves, then pour in the cold water.

3. 3

   Bring the broth to a boil once, then let it simmer gently, uncovered, for 60 minutes so it stays clear.

4. 4

   Strain the broth through a sieve, season lightly with salt and let it cool. Divide into portions and freeze.