Vegetable Broth

• 500 g carrots, peeled and chopped
• 500 g onions, peeled and chopped
• 500 g leeks, peeled and chopped
• 500 g celery, chopped
• pepper
• 1 bouquet garni
• 1 whole star anise
• 1 34 liters vegetable stock (strained)
• 1 cup carrot, julienned
• 1 cup leek, julienned
• 1 cup red capsicum, julienned
• 1 cup celery, julienned
• salt & fresh ground pepper

1. For the Stock:.
2. Combine all ingredients in large saucepan.
3. Cover with water and bring to the boil.
4. Reduce heat and simmer 90 minutes, then strain and discard solids.
5. For the Broth:.
6. Strain stock through a muslin lined sieve.
7. Blanch all julienned vegetables in a little of the vegetable stock until tender.
8. To serve, divide julienned vegetables amongst bowls and pour hot stock over.
9. Season with salt and pepper.

pepper, bouquet garni, star anise, vegetable stock, carrot, red capsicum, celery, salt

Taken from www.food.com/recipe/vegetable-broth-129226 (may not work)