Prepare the vegetables, peel onions, garlic, carrots, celery. Shallots and garlic finely chop.

I always cook a large pot (5 liters). In a saucepan heat 2 tbsp. of Rast. oil and put the chopped shallots and garlic. Lightly fry until the vegetables are as if transparent.

In a saucepan, add water slightly more than half. When the water starts to boil, throw all the other vegetables. I coarsely cut. In General, this broth you can put any vegetables-the remains of the French (especially the cook) put and trimming, and skins. When you put the broth all the vegetables, fill the pan with water, so that it was full, and again we must bring the broth to a boil. When it boils, throw in a Bay leaf, peppercorns and the stalks of green. I always buy the greens, it pluck from the stems, finely cut and freeze. And the stems are also wrapped in foil and frozen to the trail. cooking broth.

When your broth comes to a boil, reduce the heat and leave to cook on slow. the fire an hour and a half. The broth needs to cool down, after that I filtered and bottled the doses to freeze for soup dose more, and for the sauce in a small. Bon appetit!