Vegetable Stock

This is quick and easy to make.  I don’t have a recipe to use it with yet, I’ve been experimenting a bit but haven’t come up with anything tasty enough.

Makes 500 – 700ml

1 large carrot

1 large onion

1 large leek

2 sticks of celery

15 peppercorns

2 bay leaves

1/2 tsp salt

6 parsley stalks

2 sprigs of thyme

1 litre of boiled water

1.  Top and tail and peel the carrot, onion and leek.  Top and tail and wash the celery.
2. Cut a slit in the top of the leeks and wash out any mud.
3. Chop all of the vegetables into chunks and blitz in the food processor.
4. Add with all the other ingredients in a large saucepan.
5. Bring to the boil and put on a rolling simmer for 30 minutes.
6. Pour into a sieve over a bowl and press.  Leave for 10 or so minutes to get the maximum amount of stock from the ingredients.  Discard or compost the remnants in the sieve.