Vegetable Stock

Appears in

Published 2009

Method

Put 500 g (1 lb 2 oz) mixed chopped carrots, celery, onions and leeks in a stockpot. Add a bouquet garni and 10 peppercorns.
Add 2.5 litres (10 cups) cold water, bring to the boil and then simmer for 1–2 hours. Skim off any scum regularly.
Press the solids to extract all the flavour, then strain and cool in the fridge.

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