Vegetable Tea

• 2 seeded chopped tomatoes
• 7 sliced carrots
• 2 sliced onions
• 1/2 sliced leek
• 1 sliced celery rib
• 2 smashed garlic cloves
• 2 sliced shallots
• 1 bay leaf
• 1 each fresh parsley, thyme and tarragon sprigs
• 8 black peppercorns
• 3 cups water
• Truffle oil

1. In a 2-quart glass canning jar, combine 2 seeded chopped tomatoes, 7 sliced carrots, 2 sliced onions, 1/2 sliced leek, 1 sliced celery rib, 2 smashed garlic cloves, 2 sliced shallots, 1 bay leaf, 1 each fresh parsley, thyme and tarragon sprigs and 8 black peppercorns.
2. Add 3 cups of water to fill the jar almost to the top.
3. Seal the jar, set it in a medium saucepan and add enough water to the pan to reach about halfway up the sides of the jar.
4. Bring to a boil over moderately high heat and cook for 2 1/2 hours; replenish the water in the pan as needed.
5. Let the jar cool completely before opening.
6. Strain the tea through a fine sieve into a saucepan, pressing lightly on the vegetables, and boil over high heat until reduced to 2 1/2 cups, about 25 minutes.
7. Ladle the tea into bowls, garnish with blanched vegetable strips and add a few drops of truffle oil.

tomatoes, carrots, onions, leek, celery, garlic, shallots, bay leaf, parsley, water, truffle oil

Taken from www.foodandwine.com/recipes/vegetable-tea (may not work)