Vegetable Bouillon

Ingredients

  • 1 lb 2 oz (500 g) vegetable trimmings
  • 3 ½ tbsp (50 ml) extra virgin olive oil
  • 2 ½ tsp (10 g) coarse salt
  • White peppercorns
  • 1 stalk thyme
  • 1 stalk basil

Method

Roughly chop the vegetable trimmings. Heat the olive oil in a saucepan, add the trimmings loosen and sweat*. Add 2 quarts (2 L) of water and simmer for 30 minutes. Season with coarse salt, white peppercorns, and the herbs. Strain the bouillon twice: first to remove the trimmings, then through a fine-mesh chinois* to clarify.

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