For the first time I prepared Gordon Ramsay's vegetable stock, that is quite different from the one I usually prepare. It is done pretty fast and it is not much work at all. The only thing I changed is that I added some parsley roots and some leaves of sage as well.
2 celery stalks
some white peppercorns
1/2 bay leaf
2 star anise
each 1 twig tarragon, basil, coriander, thyme, parsley and chervil
200 ml dry white wine
Chop veggies, half garlic, slice lemon and put all together in a pot among peppercorns, bay leaf and star anise. Bring it to cook with 2000 ml water and let it simmer for 10 minutes. Set aside, add herbs and wine. Let it cool completly and if possible let it stand for 24 hours.