Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup
Recipe information
Yield
Makes about 1.2 litres (2 pints)
Ingredients
2
leeks, trimmed and finely chopped
2
onions, peeled and finely chopped
2
carrots, peeled and cut into 1cm (1/2in) dice
2
celery sticks, finely chopped
1
fennel bulb, cut into 1cm (1/2in) dice
1
garlic bulb, sliced in half crossways
100
ml (3 1/2fl oz) dry white wine
1
fresh thyme sprig
1
bay leaf
1
star anise
1
tsp pink peppercorns
1
tsp coriander seeds
pinch of salt
Need to make a substitution?
Preparation
Step 1
Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender.
Step 2
Either set aside to marinate for 2 days in a cool place, or if you're short of time, strain through a sieve. Taste – if you find the flavour isn't full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required.
Reprinted with permission from The MacNean Restaurant Cookbook: by Neven Maguire. © Neven Maguire 2012. Photography by Joanne Murphy. Published by Gill & Macmillan.