Ingredients
6 oz Parmesan rinds
1 onion
1 leek (white and light green parts)
½ fennel bulb
2 celery ribs
1 bay leaf
2 quarts water
Method
Rinse the rinds to remove any dust or waxy coating.
Combine everything in a pot.
Bring just to a simmer.
Simmer gently for 2–3 hours.
Strain through a fine mesh sieve.
Chill and refrigerate up to 5 days or freeze.