Vegetable Stock

Normal Vegetable Stock (Soup)

MATERIALS REQUIRED : 3 Medium Onions (Unpeeled);  3 Medium Carrots (Peeled);  2 Leeks (the white part only);  4-5 Stalks of Celery;  1 Small Turnip, Peeled;  1 Level Tablespoon Butter or Oil;  2-3 Quarts Water;  6 Peppercorns;  1 Bay Leaf;  4-6 Springs of Persely;  1 Spring of Thyme (or 1/8 Teaspoon or Large Pinch Dried Thyme).

METHOD :

1. Cut up the Vegetables and Brown these until Golden colour, brown them either in butter or Cooking Oil.
2. Add water, herbs and seasoning.
3. Bring to the boil, and simmer 1  1/2-2 hours, by which time the sock shouldbe well flavoured.
4. Strain and cool - Use it for Soup or sauces calling for Vegetable Stock.