Place the vegetables, garlic,
peppercorns and bouquet garni in a saucepan and cover with the
water.
Bring to the boil and simmer
gently for 30 minutes, skimming when necessary.
Strain the stock and cool it
completely before refrigerating.
This is a well-flavored stock which can
also be varied to your own taste. You might wish to experiment with
other flavorings. Try adding some bulb fennel for a mild aniseed flavor,
or a silver of orange rind for an added lift. The addition of tomatoes
will give it richness of flavor and color. Avoid any floury root
vegetables, however, as these will make the stock cloudy.
