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    Vegetable Stock 2008

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    Vegetable Stock 2008

    • Preparation time: 10 minutes
    • Cooking time: 120 minutes to 150 minutes
    • Total time: 2 hours 10 minutes to 2 hours 40 minutes 60 minutes 60 minutes 40 minutes

    Makes: 1 litre


    • 3 onions, chopped
    • 4 carrots, chopped
    • 4 celery sticks, chopped
    • 3 leeks, chopped
    • 2 dried bay leaves
    • 2 fresh thyme sprigs
    • 1 tsp black peppercorns
    • A few parsley sprigs or stalks


    1. Put all the ingredients in a stockpot and pour in 3 litres cold water. Bring to a gentle simmer and continue to cook for 2 hours. Keep a large metal spoon nearby and skim off any scum from the surface.
    2. Taste and if not strong enough, strain and boil for another 30 minutes until reduced. Leave to cool, then, before chilling, skim off any further scum. Refrigerate for up to 3 days or freeze for up to 3 months.

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