• 2 onions, peeled and coarsely chopped
• 2 large carrots, peeled and coarsely chopped
• 2 celery sticks, peeled and coarsely chopped
• 2 leeks, chopped and washed thoroughly
• 1 small handful parsley stalks, 2 bay leaves, 1 sprig rosemary, 1 sprig thyme, tied into a bouquet garni
• 2 tbsp groundnut oil
• salt and pepper

Place all the vegetables and the bouquet garni in a large pan with the oil. Over a medium heat cook for 10 minutes (sweating) until the vegetables are very lightly coloured, glistening, and the onions have gone translucent. Season with salt and pepper and cover with 4 litres water. Bring to the boil over a high heat, skim, turn down to medium, and cook for 1 hour at a rapid simmer. Allow to cool, sieve and return to the cleaned-out pan. Boil vigorously until reduced by half. Place all the vegetables and the bouquet garni in a large pan with the oil. Over a medium heat cook for 10 minutes (sweating) until the vegetables are very lightly coloured, glistening, and the onions have gone translucent. Season with salt and pepper and cover with 4 litres of water. Bring to the boil over a high heat, skim, turn down to medium, and cook for 1 hour at a rapid simmer. Allow to cool, sieve and return to the cleaned-out pan. Boil vigorously until reduced by half.