2 medium yellow onions
2 large carrots
3 stalks of celery
3 cloves of garlic
¾ cup Cobram Estate® Extra Virgin Olive Oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1. Begin by mincing the onions, carrots, celery and garlic fine.
2. Heat the olive oil to a medium heat in a thick bottomed pot and add the vegetables.
3. Sweat the vegetables slowly, stirring with a rubber spatula occasionally. Be sure to not get too much color; adjust heat accordingly. While cooking, season with a few pinches of salt to taste.
4. Cook until vegetables are translucent and simmering. Set aside to cool and fold in chopped herbs.