Vegetable Stock
Use this light stock as a base for delicate soups and sauces, and in risottos and similar dishes.
1 tablespoon butter
250 grams (1⁄2 lb) leeks, roughly chopped
250 grams (1⁄2 lb) onions, roughly chopped
1 large bay leaf
Several sprigs of fresh thyme
Several sprigs of fresh parsley
250 grams (1⁄2 lb) carrots, roughly chopped
150 grams (5 oz) celery, roughly chopped
5 black peppercorns
8 cups water
1. Melt the butter in a large pot or stockpot over a medium heat. Stir in the leeks and onions, then reduce the heat to low. Cover with a tight-fitting lid and leave the vegetables to cook gently for 20 minutes without lifting the lid.
2. Tie the herbs together into a bouquet garni. Add itto the pot with the carrots, celery, peppercorns and water. Increase the heat and bring slowly to a boil, skimming the surface if necessary to remove any scum. As soon as the water boils, reduce the heat to low and simmer for 35 minutes.
3. Strain the stock into a large heatproof bowl and set aside to cool. Keep chilled or freeze.
Makes about 1.75 litres
Preparation time: 15 minutes
Cooking time: 1 hour
