Preparation info
  • Makes

    2 litres

    • Difficulty


Appears in
The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

Take care not to over-boil or overcook the stock or you will ruin the flavour.


  • 1 tablespoon olive oil
  • 2 medium white onions, roughly chopped
  • 2 medium leeks, roug


Heat the olive oil in a thick-bottomed soup pan over a medium heat. Add the white onions, leeks, carrots, thyme and celery and lightly sweat for five to ten minutes. Don’t let the vegetables take on any colour – if they do, turn the temperature down. Add the garlic and cook for a couple of minutes, then add the parsley, bay leaves, peppercorns and water. Bring to the boil and then turn down to