makes about 4 cups
While the video recipe includes mushroom stems and corn cobs, this is a more basic recipe. Feel free to add whatever vegetable scraps you have around, adding more water if necessary.
2 tablespoons extra virgin olive oil
3 ribs celery, sliced
4 carrots, peeled and sliced
1 medium onion, cut into quarters
2 cloves garlic, smashed
1 dried bay leaf
8 to 10 whole black peppercorns
1 tablespoon salt
6 cup cold water
Heat a deep stock pot over medium flame. Add oil, then toss in celery, carrots, onion, garlic and other vegetables you're using. Saute for 5 to 7 minutes, until the carrots begin to caramelize and the mixture becomes very fragrant.
Add the bay leaf, peppercorns and salt. Stir to mix well, then slowly pour in the water. Bring to a boil. Reduce heat to a simmer and cook until vegetables are extremely tender (read: they've released all their flavor). Pour through a metal sieve or strainer, discarding cooked vegetables (I always hate this step, and always intend to puree them to thicken sauces and soups, but…). You're ready to use for soup, as a consomme, or store in the refrigerator (up to one week) or the freezer (up to two months).