3 medium onions, roughly chopped 5 medium carrots, roughly chopped
3 medium leeks, coarsely sliced 3 medium celery sticks, roughly chopped
3 cabbage leaves, sliced 1 head of lettuce, sliced
6 sprigs of flat leaf parsley with stems, roughly chopped 3 sprigs of thyme
1 bay leaf 3.6 litres (6 pints) cold water


1.Place all the ingredients in a saucepan or stockpot. Cover and bring slowly to the boil. Reduce the heat to a gentle simmer.
2.Skim off any scum. Simmer very gently, covered, for 1 hour, skimming from time to time. Do not disturb or move the stock in any way.
3. Strain well, being careful not to force any of the ingredients through the sieve, since this will cloud the stock. Allow to cool, then cover and refrigerate.

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