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Preparation time
15 minutes
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Ingredients
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15 ml (1 tbsp) olive oil
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2 onions, chopped
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3-4 carrots, cut into chunks
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2-3 celery stalks, cut into chunks
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1 ½ cups (375 ml) leeks, chopped
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2-3 sprigs of fresh parsley, oregano, or basil
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1-2 sprigs of fresh thyme
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1-2 bay leaves
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1 tomato, cut into pieces
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5 ml (1 tsp) maple syrup
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5 ml (1 tsp) salt
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5 ml (1 tsp) ground pepper
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3 L (12 cups) of water
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Directions
- In a large pot, heat the oil. Add the onion and cook for 2 to 3 minutes, or until nicely browned.
- Add carrots, celery, leek, fresh herbs, and bay leaves. Mix and cook for 2 to 3 minutes.
- Add the tomato, maple syrup and season with salt and pepper. Mix.
- Add the water and bring gently to a boil.
- Simmer for 1h15 to 1h30, or until the vegetables are well cooked and have reduced by a third of their size. Remove from the heat and let stand for 15 minutes.
- Pass through a sieve to filter the fondue broth.
- Use immediately.
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