Ingredients
1 lb onions (including ends and skins)
1/2 lb roughly chopped carrots
1/2 lb roughly chopped celery
2-4 cloves garlic
1 tbsp black peppercorns
3 bay leaves, lightly crushed
1-2 sprigs thyme and/or rosemary (or 1 tsp dried)
8 cups water, plus extra if needed
Leftover chicken or beef bones, optional
Preparation
Toss everything in a large pot. cover with water. Bring to a boil, then reduce to a simmer. If using meat, skim the surface occasionally. Top up with extra water if needed. Simmer for one hour. Strain through a fine mesh sieve, squeezing the liquid out of the vegetables. Refrigerate for up to one week, freeze for up to six months.
