Summary

Ingredients

• 3 onion (s), roughly diced
• 2 leeks, the white, cut into rings
• 1 tablespoon butter
• 3 carrot (s), sliced
• 2 slices celery, roughly diced
• 1 tuber / n fennel, roughly chopped
• 2 stalks broccoli, without florets, roughly diced
• 0.5 ½ bunch parsley, roughly chopped
• 2 sprigs thyme
• 8 black peppercorns
• 3 clove (s)
• 3 bay leaves
• salt
• 100 ml white wine
• 1 ½ liters water

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Instructions

1. Sweat the onions and leek rings in the butter for 3 - 4 minutes until translucent, turning again and again. Then add the remaining vegetables, turn several times and deglaze with the wine. Pour in the water, add all the spices except for the salt and bring to the boil.
2. Carefully skim off the foam. Simmer everything over low heat for about 45 minutes, stirring occasionally. Then pass the liquid through a fine sieve, carefully add a little salt and allow to cool.
3. Skim off any existing fat layer when it is cold or degrease it with kitchen paper. This stock should be stable for a week in the refrigerator. You can also freeze it in portions.
4. This can be used to make tasty vegetable soups or risottos. But crunchy blanched vegetables can also be cooked to perfection with 2 - 3 tablespoons of vegetable stock just before serving.