Trim and peelings from 1 lb carrotspreferably heirloom
2qts water
1sweet onionhalved
1rib of celery
1cupwild carrot seed headslightly packed
1teaspoonblack peppercorns
1teaspoonwhite sugar
Instructions
Place the water, wild carrot seed heads, celery, sugar, carrot peelings and onion in a stock pot and bring to a simmer. Reduce the heat, cover and cook for an hour, or until fragrant.
Strain the broth and reserve, you should be left with about 6 cups of broth.