Ingredients: 2 white onions, peeled and diced 1/4 inch 5 carrots peeled and diced 1/4 inch 1 bunch celery, trimmed and diced 1/4 inch 1 leek, cleaned and diced 1/4 inch 1 bulb garlic, quartered 1 bouquet garni consisting of 1 thyme sprig, 1 marjoram sprig, 1 parsely sprig, 1 bay leaf, 1 whole allspice, 10 white peppercorns, 10 black peppercorns and 5 fennel seeds 1 cup white wine
Preparation:
In heavy pot over medium heat sweat vegetables in 2 tbsp. of oil until tender. Add white wine and bouquet garni. Fill pot with cold water until vegetables are barely covered. Bring water to boil over high heat. Crown top with cold water and reduce to simmer for two hours. Strain through mesh strainer with cheese cloth moistened. Chef: Leonard P. Russo - W.A. Frost & Co. 5/22/2001
