Court Bouillon

• 1 large carrot, thinly sliced
• 1 large onion, thinly sliced
• 1 celery stalk, thinly sliced

In a large stockpot combine the vegetables, herbs and spices, salt and 4 litres (140 fl oz) water. Bring to the boil then cook over a high heat for 20 minutes. Once boiled, reduce the heat