Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 31

The greater the variety of vegetables you add, the better balanced the taste. Avoid potatoes (which make the stock cloudy) and globe artichokes (which make the stock bitter). The sulphurous scent of over-cooked brassicas, such as cabbage, broccoli or Brussels sprouts, is not too pleasant either, so leave them out. This is a good way of using up fresh vegetable trimmings and parings, as long as the vegetables were washed.

1 onion, peeled and roughly chopped

1 carrot, peeled and roughly chopped

1 leek, roughly chopped

2 celery stalks, sliced

2 bay leaves

1 large thyme sprig

3 parsley sprigs

8 black peppercorns

whatever other vegetables you have to hand (e.g. green beans, runner beans, courgettes)

1 Put all the ingredients into a saucepan and cover with water. Bring up to the boil, and simmer very gently for 30 minutes.

2 Strain and chill or freeze.