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• 1 tablespoon of olive oil• 2 pounds (900 g) leeks, white and light green parts, roughly chopped (about 4 cups)• 2 pounds (900 g) carrots, coarsely chopped (about 4 cups)• 2 tablespoons of lovage leaves or 1 stalk of celery, coarsely chopped• 5 pounds (2.25 kg) of bones and heads (see introductory note)• 1 …