* 3 roughly chopped Onions
* 6 chopped Carrots
* 2 chopped Celery sticks
* 1 chopped Leek
* 2 Cloves of garlic (lightly bashed, optional)
* 1 quartered Lemon
* ½ teaspoon of Peppercorns, pink and/or green ones if you have them, Black peppercorns will be fine
* 1 small Bay leaf
* 4 whole Star anise (not optional)
* 2 Litres of cold water
* Sprig each of fresh Tarragon, Basil, Coriander, Thyme and curly leaf Parsley
* 200ml Dry white wine.

===Method===
* Put all ingredients except Wine and Fresh herbs in a large pan and bring to the Boil
* Simmer for 10 minutes, then remove from heat
* Add the Fresh herbs and Wine. Allow to cool
* It can be sieved and used straight away, but it’s best to leave it in the Fridge for 24 hours to let flavours infuse before Sieving
* This recipe comes courtesy of Nik and Edwina's Cookbook, where it is used in their recipe for Tantan soup with ramen, pak choi and mad eggs.
* Tantan soup with ramen, pak choi and mad eggs
#vegetablenage #freshherbs #wine #fridge #leek #sieving #staranise #butter #litres #boil #seafood


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