Vegetable Bouillon

• 2 medium onions, peeled
• 3 ribs celery
• 2 leeks, white and light green parts only, washed well
• 2 parsnips, peeled
• 2 small carrots, peeled
• 2 small fennel bulbs
• 4 teaspoons olive oil
• 1 plum tomato, diced
• 3 quarts water
• Kosher salt to taste
• 1 rib celery, thinly sliced on the diagonal
• 1 carrot, peeled and shaved with a vegetable peeler
• 1/2 cup pea shoots
• 1 small red onion, peeled and thinly sliced
• 1/4 cup shelled peas
• 1/2 fennel bulb, trimmed and finely shaved
• 1 leek, white and light green parts only, washed well and thinly sliced crosswise
• 1/4 cup mixed fresh leaves of parsley, tarragon and chervil and fennel fronds

1. To make the bouillon, cut 1 of the onions, the celery, leeks, parsnips, carrots and fennel into 1-inch dice.
2. Heat 3 teaspoons of olive oil in a large pot over low heat.
3. Add the diced vegetables and sweat, stirring frequently, until soft but not browned, about 20 minutes.
4. Meanwhile, cut the other onion in half crosswise.
5. Heat a small heavy skillet over medium-high heat until smoking.
6. Brush with 1 teaspoon of oil.
7. Place the onion in the skillet cut side down and cook until blackened.
8. Add blackened onion, tomato and water to pot and bring to a boil.
9. Simmer for 1 1/2 hours.
10. Season lightly with salt.
11. Line a strainer with a thin cotton tea towel, place over a bowl and strain the bouillon.
12. Let the vegetables continue to drip at least 1 hour.
13. Discard the vegetables.
14. To serve, bring the bouillon to a boil in a large saucepan.
15. If using celery or carrot, add to the pot and cook for 3 minutes.
16. Add any remaining garnishes except herbs and cook just until warmed through.
17. Using a slotted spoon, divide the garnishes among 6 bowls.
18. Remove the bouillon from the heat and sprinkle in the herbs.
19. Ladle over the vegetables and serve immediately.

onions, celery, leeks, parsnips, carrots, fennel bulbs, olive oil, tomato, water, kosher salt, celery, carrot, pea shoots, red onion, shelled peas, fennel bulb, only, parsley

Taken from cooking.nytimes.com/recipes/5053 (may not work)