Start by roughly chopping the vegetables to an equal size so that they cook evenly. Most recipes suggest 1" pieces but they could be smaller if time is of the essence, as the increased surface area of a smaller dice will ensure that flavour is released more quickly.

At this point some chefs simply cover the vegetables in cold water, add the bouquet garni, bring the stock to a simmer, cover, and leave for between 1-2 hours. Others start by sweating the vegetables in butter for five minutes before adding the water, whilst there are those who prefer to intensify the flavors by roasting the vegetables before adding liquid.