INGREDIENTS

• 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

DIRECTIONS

1. Begin by mincing the onions, carrots, celery, and garlic fine.

2. Heat the olive oil to 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.