You may also like
Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- 3 onions, peeled and roughly chopped
- 1 leek, washed and roughly chopped
- 2 celery stalks, roughly chopped
- 6 carrots, peeled and roughly chopped
- 1 head of garlic, halved crosswise
- 1 tsp white peppercorns
- 1 bay leaf
- Few thyme, basil, tarragon, cilantro and parsley sprigs, tied together
- 3/4 cup dry white wine
- Sea salt and black pepper
Method
- Put the vegetables, garlic, peppercorns and bay leaf in a large stockpot and pour on cold water to cover, about 8 cups. Bring to a boil, lower the heat to a simmer and let cook gently for 20 minutes. Remove the pan from the heat and add the bundle of herbs, white wine and a little seasoning. Give the stock a stir and let cool completely.
- Chill the stock overnight before straining if you have time. Pass through a fine strainer into a bowl. Refrigerate and use within 5 days, or freeze in smaller amounts for up to 3 months.
