Vegetable Stock Preparation

Ingredients

• 3 potatoes, peeled and chopped
• 2 celery sticks, chopped
• parsley stalks
• 2 bay leaves
• 2 carrots, chopped1 onion, thinly sliced
• 2 leeks, split and chopped
• 1 small fennel head, thinly sliced thyme sprigs
• 1.5 litres (2  1/2 pints) water
• salt and pepper

Method ( This would makes roughly about 1 litre of vegetable stock for use. )

1. Put all the ingredients together, except the salt and pepper, in a large saucepan.
2. Bring to the boil slowly, skimming off any surface scum.
3. Add salt and pepper to taste, cover the pan and simmer for about 1X hours, skimming the stock 3 or 4 times during cooking.
4. Cool the vegetable stock slightly and strain through clean muslin or a very fine sieve.
5. Finish cooling quickly and store in the refrigerator until required.