A Moose in Love > wrote:

> Very simple and tasty.
> 3 stocks celery rough chopped.
> 3 medium size carrots rough chopped
> 2 medium cooking onions rough chopped
> (next time I'll add garlic, didn't have any)
> In a non stick stock pot, I gave the veggies a bit of a browning; no
> oil added. Used med high heat. Then added cooking oil, 2 Tbsp or
> so. Browned a bit more.
> Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
> sprigs fresh rosemary (next time I'll add more), a handful of curly
> parsley. Simmered for about 1.5 hours. Add water as necessary.
> It was good, but a bit too hot. I didn't realize that the cubanelles
> were quite that hot.
> Threw out all veggies except for the carrots.

I'd omit cubanelle pepper and add a parsley root, a celery root
(celeriac), a parsnip, some leeks, some mushrooms, a star anise and bay
leaves.

Victor