Vegetable Broth Recipe
Ingredients
| Cold water | 10 Cup (16 tbs) | |
| Onions | 2 Medium, quartered | |
| Carrots | 2 | |
| Celery - 2 ribs, coarsely chopped | ||
| Leeks - 2, well washed, the white and all the green, or leek greens only | ||
| Parsnip | 1 | |
| Garlic | 5 Clove (5gm) | |
| Parsley - 5 sprigs, stems only | ||
| Bay leaf | 1 | |
| Thyme | 1/4 Teaspoon | |
| Cloves | 2 | |
| Whole black peppercorns - 6 to 8 | ||
| Reduced-sodium soy sauce or Tamari - 2 teaspoons | ||
Directions
MAKING
1. In a large, heavy soup pot, mix all the ingredients.
2. Place over heat and bring slowly to a boil.
3. Reduce the heat and simmer, partially covered, for 1 hour.
4. Cool the broth slightly, then remove chicken parts and solids.
5. Strain with a strainer or a chinois (a cone-shaped strainer), pressing down the vegetables to release all the juices.
6. Throw away the vegetables and spices.
7. Reduce the liquid by boiling to adjust the flavor. Also adjust seasoning if required.
SERVING
8. Vegetable broth can be served as a soup and is also used as a cooking ingredient in a variety of dishes.
1. In a large, heavy soup pot, mix all the ingredients.
2. Place over heat and bring slowly to a boil.
3. Reduce the heat and simmer, partially covered, for 1 hour.
4. Cool the broth slightly, then remove chicken parts and solids.
5. Strain with a strainer or a chinois (a cone-shaped strainer), pressing down the vegetables to release all the juices.
6. Throw away the vegetables and spices.
7. Reduce the liquid by boiling to adjust the flavor. Also adjust seasoning if required.
SERVING
8. Vegetable broth can be served as a soup and is also used as a cooking ingredient in a variety of dishes.
Chef
