Court Bouillon

• 1 large onion
• 4 stalks celery
• 1 leek

Peel the onion and roughly chop. Roughly chop the rest of the vegetables and the lemon grass. Peel and chop the garlic. Combine these together with the vinegar, water and the remaining ingredients. Bring to the boil and simmer for 10 minutes. Remove from the heat, allow to cool and strain. Store in the refrigerator until needed.