Vegetable Stock

This is a great stock to start off with, it is suitable for the vegetarian diet and can be used with most dishes that require a stock to be used.

Ingredients
4 tablespoons oil
1 quartered onion
1 quartered leek
2 large quartered carrots
3 to 6 whole black peppercorns
6 to 10 parsley stalks
a few celery leaves
2 fresh cracked bay leaves
1 sprig fresh thyme
1 1/4 pints/725ml cold water

Method
1 Heat a large saucepan on the hob.
2 Add all of the oil.
3 Add all of the vegetables.
4 Stir the vegetables well to coat them in oil.
5 Turn the heat down, cover with a lid and cook until softened (5 to 8 minutes).
6 When the vegetables are soft add the herbs and cold water.
7 Bring to the boil.
8 Remove any scum.
9 Leave uncovered and cook until the amount of liquid has reduced by half (about 30 minutes).
10 Remove from the hob.
11 Place a sieve over a large measuring jug or bowl.
12 Pour the hot stock carefully over the sieve to strain.
13 Press the vegetables lightly to release any trapped liquid.
14 Discard the pulp and allow the stock to cool completely.
15 Skim off any fat.

Use either straight away, or leave in the fridge for 48 hours or freeze in usable quantities at -18 degrees centigrade for 3 months.

Notes
The outside leaves of green and white cabbages can also be used.

Mushroom stalks can also be added.

Make sure the peppercorns are whole or the soup will far too peppery.

Dried bay leaves can also be used just use one.

A teaspoon of dried thyme can be used instead of the fresh.

100ml of a good dry white wine may be used, reduce the amount of water by 100ml if using.