Ingredients1 tbsp olive oil 1 tbsp butter 1 onion, chopped into ¼ inch squares 8 branches parsley, roughly chopped 2 bay leaves Several large basil leaves Several branches of thyme 2 medium carrots, diced 4 celery stalks and leaves, roughly chopped 2 tomatoes, roughly chopped Leek tops Onion tops 1 handful green beans, roughly chopped 4 chard leaves and their stems, roughly chopped 1 tsp salt 8 whole cloves (optional) 8 whole peppercorns (optional) 2 litres cold water
Method 1. Heat butter and oil in a large saucepan. Add onions and herbs. Cook briskly over medium heat for several minutes to lightly colour the onion, stirring as needed; then add other vegetables. 2. Cook them for 12 – 15 minutes, then add water, bring to a boil, and simmer for 45 minutes. 3. Strain the stock. If it is to be used in pasta or a stew, you can reduce it further to intensify the flavour.