Ingredients
2.2 litres /3 pints water
250g /9oz onion, minced
250g /9oz carrot, minced
250g /9oz leek, finely chopped
250g /9oz celery, finely chopped
50ml / 2 fl oz olive oil
1 small bunch parsley
1 small bunch basil
1 small bunch thyme
1 small bunch tarragon
4 bay leaves
½ tsp fennel seeds
½ tsp peppercorns
Sweat the vegetables in the olive oil for ten minutes. Add water, bring to the boil. Add all other ingredients. Simmer for twenty minutes.
To give this stock a Mediterranean character, add garlic and tomatoes.
A little soy sauce, ginger and sesame oil will give it an oriental twist.