6 oz. Onion, chopped
4 oz. Carrots, chopped
4 oz. Celery, chopped
2 oz. Turnip, chopped
2 oz. Tomato, chopped
4 oz. Leeks, chopped
1 oz. Garlic, chopped
1 Sachet d’épices
1 gal. Water
2 Tbsp. Oil
Salt to taste
Heat the oil in a stock pot and sweat the vegetables
for 5 minutes. Do not brown. Add the water, sachet and salt and simmer
for 45 minutes.
