Ingredients

• 8 cups water (2 liters)
• 1 medium yellow onion, peeled but left whole
• 2 medium carrots (about 4 oz / 120 g total), trimmed
• 1 celery stalk with leaves, cut in half
• 1 teaspoon coarse salt (or to taste)

Instructions

1. Prep the vegetables.
   Rinse all the vegetables. Trim the carrots, peel only the onion’s outer layer, and cut the celery stalk in half.
2. Start with cold water.
   Place the vegetables in a large pot. Cover with cold water, add the coarse salt, and bring to a gentle boil.
3. Simmer slowly.
   Once boiling, reduce heat to low. Simmer partially covered for 40–45 minutes.
   In a hurry? Simmer for 30 minutes, then turn off the heat and let the vegetables steep for 10 minutes before straining.
4. Strain.
   Remove the vegetables immediately, let the broth cool slightly, and strain through a double mesh strainer for a clear result.
5. Store or freeze.
   Refrigerate for 3–4 days or freeze in jars or ice cube trays.