I always cook a large pot (5 l). In a saucepan heat 2 tbsp. of Rast. oil and put the chopped shallots and garlic. Lightly fry until the vegetables become as if transparent.
Pour into a pot of water a little more than half. When the water starts to boil, throw all the other vegetables. I cut them. In General, in this broth you can put any vegetables-leftovers, the French (especially cooks) put and trim, and skins.When you put in the broth all the vegetables, fill the pot with water, so it was full, and again it is necessary to bring the broth to a boil. When it boils, throw in a Bay leaf, peppercorns and the stalks of green. I always buy greens, pluck it from the stems, finely cut and freeze. And the stems are also wrapped in foil and freeze until the trail. cooking broth.
When your broth boils, reduce the heat and leave to simmer. fire hour and a half. The broth should cool down, then I filter it and pour in doses for freezing, for the soup dose more, and for the sauce in small.