Serves:8
Ingredients:
 |
4 Carrots |
|
1 Onion |
|
2 stalks Celery |
|
1 quart cold Water |
|
1 bouquet garni |
|
1 small bunch fines herbes finely chopped |
|
salt and fresh ground black pepper to taste |
Method:Coarsely chop the vegetables and combine with the remaining ingredients in a saucepan. Bring to a boil slowly, skimming off any impurities as they rise. Simmer over low heat for about 20 minutes then cover and cool before using. Strain the stock after it has cooled. |