Ingredients
1 medium onion, peeled and chopped
1 medium leek (white and green parts), rinsed and chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
1/2 medium turnip, chopped
1/2 small tomato, chopped
3 cloves garlic, peeled and crushed
2 TBLS veg oil
FOR SACHET
1 bay leaf
1/2 tsp dried thyme
3-4 fresh parsley stems
3-4 while black peppercorns
1 whole clove
Preparation
Make a sachet d’epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 minutes or until the onions brown. Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer 30-45 minutes.
Strain, cool and refrigerate.
