You can vary the ingredients for this stock according the season, adding a few flavourful, ripe tomatoes in summer, or a handful of wild mushrooms in the autumn, for example.
MAKES 1.5 LITRES
300g carrots, cut into rounds
2 leeks (white part only), well washed and thinly sliced
100g celery stalks, thinly sliced
50g fennel bulb, very thinly sliced
150g shallots, thinly sliced
100g onion, thinly sliced
2 unpeeled garlic cloves
1 bouquet garni
250ml dry white wine
2 litres cold water
10 white peppercorns, crushed and tied in muslin
Put all the ingredients, except the peppercorns, into a saucepan and bring to the boil over a high heat. Lower the heat and cook at a bare simmer for 45 minutes, skimming as necessary and adding the muslin-wrapped peppercorns after 35 minutes.
Strain through a fine chinois into a bowl and cool over ice. Refrigerate and use within 4 or 5 days, or freeze for up to 3 months.