Name: Light Vegetable Broth
Yield: Makes 11 to 12 cups
Ingredients: 3 1/2 quarts water (14 cups); 2 whole large leeks, trimmed, halved lengthwise, sliced (about 6 cups); 1 pound carrots, peeled, cut into 1/2-inch rounds; 2 medium potatoes (10 to 11 ounces total), scrubbed, diced; 2 large unpeeled onions (1 1/4 to 1 1/2 pounds total), cut into 1-inch cubes; 3 large celery stalks, sliced; 2 large parsnips, peeled, cut into 1/2-inch slices; 1 cup chopped fennel stalks and fronds (reserve bulb for another use); 1 cup coarsely chopped fresh Italian parsley (with stems); 6; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon fine sea salt; 1 teaspoon whole black peppercorns; 3 fresh mint sprigs (optional)

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