Source: Culinary Fundamentals
Copyright: Prentice Hall
2 fluid ounces Vegetable oil
1 pound Onions, sliced
1 pound Leeks, chopped
8 ounces Celery, chopped
8 ounces Green Cabbage leaf, chopped
8 ounces Carrots, chopped
8 ounces Tomato, chopped
3 each Garlic cloves, crushed
5 quarts Cold water
1 each Sachet d'épices (with 1 teaspoon fennel seeds and 3 cloves)
1. Heat the oil in a large rondeau over medium high heat and add the vegetables. Cover and sweat the vegetables for 10 to 12 minutes, stirring occasionally, until the onions are translucent.
2. Add the water and sachet; simmer for 30 to 40 minutes.
3. Strain the stock. It may be used now, or it may be cooled and stored for later use.