Broccoli Stock

Ingredients

2 3/4 lb broccoli, washed
2 tbsp grape seed oil
1 large onion, peeled and cut into 1 inch pieces
2 ribs celery washed and cut into 1 inch pieces
2 carrots, washed and cut into 1 inch pieces
1 bay leaf
2 clove garlic, peeled,
2 sprigs thyme, fresh
1/4 tsp nutmeg, ground
15 to 20 black peppercorns, crushed
2 1/2 quart water
1 bunch Italian parsley, (use stems to make stock, reserve top sprigs for making soup)

Directions

Prepare broccoli by cutting off stems to within 2 inches of florets.
You will need about 1 pound of stems.
Reserve remaining 1 3/4 pounds broccoli for soup.
Place a large saucepot over medium heat.
Add oil and all remaining ingredients except water.
Cook slowly, covered, 8 to 10 minutes.
Stir regularly and be sure not to brown.
Add water and increase heat to a simmer.
Let simmer about 25 minutes.
Strain through a fine strainer and set aside or cool completely, cover and refrigerate until needed.
You will need 2 quarts of stock to make the soup.