Roughly chop the vegetable trimmings. Heat the olive oil in a saucepan, add the trimmings loosen and sweat. Add 2 quarts (2 L) of water and simmer for 30 minutes. Season with coarse salt, white peppercorns, and the herbs. Strain the bouillon twice: first to remove the trimmings, then through a fine-mesh chinois to clarify.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
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