Ingredients
3 onions, peeled and roughly chopped
1 leek, washed and roughly chopped
2 celery stalks, roughly chopped
6 carrots, peeled and roughly chopped
1 head of garlic, halved crosswise
1 tsp white peppercorns
1 bay leaf
Few thyme, basil, tarragon, cilantro and parsley sprigs, tied together
3/4 cup dry white wine
Sea salt and black pepper
Preparation
Put the vegetables, garlic, peppercorns and bay leaf in a large stockpot and pour on cold water to cover, about 8 cups. Bring to a boil, lower the heat to a simmer and let cook gently for 20 minutes. Remove the pan from the heat and add the bundle of herbs, white wine and a little seasoning. Give the stock a stir and let cool completely.
Chill the stock overnight before straining if you have time. Pass through a fine strainer into a bowl. Refrigerate and use within 5 days, or freeze in smaller amounts for up to 3 months.
