Fresh Vegetable Broth Recipe
Ingredients
| Onion - 1 medium, peels left on, studded with 4 whole cloves | ||
| Garlic | 2 Clove (5gm) | |
| Celery - 2 ribs with leaves, cut into large chunks | ||
| Carrots | 2 | |
| Leeks | 2 | |
| White mushrooms | 8 | |
| Tomatoes | 2 Medium, quartered | |
| New red potatoes - 4 medium, halved | ||
| Parsley sprigs | 8 | |
| Dill sprig | 2 | |
| Bay leaf | 1 | |
| Black peppercorns | 8 To taste | |
| Coarse salt | 1 Teaspoon | |
| Water | 10 Cup (16 tbs) | |
Directions
GETTING READY
1. Rinse vegetables in water.
MAKING
2. In a large heavy pot, place all the broth ingredients.
3. Bring it to a boil.
4. Simmer uncovered over low heat for 1 hour.
5. Season to taste.
6. Simmer for another 30 minutes.
FINALISING
7. Strain the broth.
8. Reserve vegetables to thicken soups and stew sauces; if desired.
9. Let the broth cool to room temperature.
10. Transfer the cooled broth to storage container.
11. Cover the container and refrigerate or freeze.
SERVING
12. Use for making soups and stews.
1. Rinse vegetables in water.
MAKING
2. In a large heavy pot, place all the broth ingredients.
3. Bring it to a boil.
4. Simmer uncovered over low heat for 1 hour.
5. Season to taste.
6. Simmer for another 30 minutes.
FINALISING
7. Strain the broth.
8. Reserve vegetables to thicken soups and stew sauces; if desired.
9. Let the broth cool to room temperature.
10. Transfer the cooled broth to storage container.
11. Cover the container and refrigerate or freeze.
SERVING
12. Use for making soups and stews.
Chef
