Coarsely cut vegetables: onion, leek, celery, carrots.

Prepare the wine (make it a double portion, the second — in!))), spices and herbs (tie together). About herbs — separately. If You calmly to all of them a treat, follow the recipe. If not — vary. I like practically excluded cilantro, took a minimum of parsley and more Basil. Look to your liking. And separately, about the garlic... the book contains a "1 head, cut across", and to this day I was sure it was a typo... But now I am plagued by vague doubts that it is still about the whole head

In a pot put the vegetables, cut into two parts garlic, white pepper and Bay leaf, fill with cold water so that the vegetables were covered (about 2 litres), bring to a boil and cook 20 minutes on low heat to future broth is barely boiling.

Next, turn off the stove, add the broth, a bunch of herbs, salt, pepper and pour the wine. Mix the soup and let cool completely. After that, the broth should drain and it is ready.