1 onion
1 leek
1 carrot
3 celery stalks
5 parsley sprigs
1 basi I sprig
2 tablespoons olive oil
2 quarts boiling water
6 peppercorns, cracked
2 whole cloves
6 dried Italian pepper pods or 1 whole pink hot pepper
½ cup amber rum
1. Finely chop fresh vegetables and herbs together.
2. Heat oil in a large saucepan, add chopped mixture, and cook until lightly browned. Add boiling water, bouquet garni, peppercorns, cloves, pepper pods, and rum. Cover; boil 30 minutes. Boil uncovered to reduce volume by half.
3. Strain and cool before using.
ABOUT 1 QUART