Ingredients

50 gr nisa hard cheese grated

200 gr celery

250 gr carrot

100 gr onion

100 gr tomato

150 gr courgettes or turnips

1 garlic clove

50 gr fresh mushrooms

1 unit bay leaf

6 bundles fresh herbs (coriander, fresh mint, basil, sage, rosemary, others)

4 foo parsley

whole sea salt

30 ml dry white wine

1 soup spoon olive oil

Preparation:

Cut all vegetables and chop them, manually or in the chopping machine.

Place the vegetables in a pan with the salt, wine and olive oil. Cook slowly for 40 to 60 minutes, till the vegetables are well cooked.

In the end add the Nisa cheese and grind everything with the mixer.

You can store the stock in a jar in the fridge for months.

Use it up adding 1 to 2 tea spoons for each ½ litre water.

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