Preparation info

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Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

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Sweat 450 g/1 lb of onions, 450 g/1 lb carrots, 450 g/1 lb leeks, 4 stalks of celery, all roughly chopped, in a little olive oil. Pour onto the vegetables 1½ litres/2 pt of hot water, add a bouquet garni, season with salt and a few peppercorns. Bring the stock to the boil, reduce the heat and simmer the stock for 2 hours. Strain the stock and reserve.