Comment préparer un bouillon de légumes

Ingrédients

• 2 tbs olive oil
• 2 onions (chopped)
• 6 celery stalks (chopped)
• 3 carrots (chopped)
• 1 zucchini (chopped)
• salt (to taste)
• 2 fat cloves garlic (crushed)
• 6 mushrooms (chopped)
• your choice of parsley stalks, thyme sprigs,leek tops, red capsicum (bell pepper), spring onions, shallots, rosemary, fennel, tomato, basil, dried mushrooms to fill the pot up to 3/4 below the rim.
• 1/4 cup French green lentils
• 1 tsp peppercorns
• 3 bay leaves

Préparation

1. 1

   Place a 5 litre saucepan over a low heat. Add the oil and the onions, celery, carrots, and garlic. Add the salt and sweat the vegetables until soft, stirring every now and then.

2. 2

   Once softened your choice of vegetables, filling the pot no more than 3/4 below the rim. Add the lentils, peppercorns and bay leaves and fill the saucepan with cold water.

3. 3

   Cover and bring to a simmer over a medium heat before reducing to low. Simmer for 1 hour. If you like you can add salt once the stock is simmering.

4. 4

   Turn the heat off and leave to cool before straining. Store in glass jars in the fridge or portion into freezer safe bags and freeze until needed.