From Fields of Greens, Annie Somerville
1 yellow onion - diced
10 garlic cloves, in their skin, crushed
3 leek tops, coarsely chopped and washed
2 medium sized carrots
1 celery rib, cut into large pieces
1 large potato, sliced
1 bay leaf
2 fresh sage leaves
5 parsley sprigs
5 fresh thyme sprigs
2 fresh marjoram or oregano sprigs
9 cups cold water
Heat the onion and garlic in a soup pot or stockpot with 1 tsp salt and 1/4 inch water.
Cover the pot and steam for 15 minutes over medium heat. Add the rest of the ingredients and bring stock to a boil, then turn down the heat and simmer, uncovered, for 40 - 45 minutes. Pour through strainer and discard vegetables.
* I use this in many vegetable soups , any season*