1 carrot

1 onion

1 stalk celery

1 tablespoon (15 ml) clarified butter

4 cups (1 litre) water

1 sprig fresh thyme

6 peppercorns

3 bay leaves

1 lemon, sliced

Peel and cut the carrot into slices.

Peel the onion, cut in half, and slice thinly.

Clean the celery and slice thinly.

In a saucepan, sauté the vegetables in the clarified butter.

Add the water, thyme, peppercorns, and bay leaves.

Bring to a boil for a few minutes and add the lemon slices at the last minute.

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