Basic Vegetable Broth

From: The Culinary Institute of America: Vegetables”

See my post  “The Vegetable Broth Tutorial” for more ideas and my variations on this basic theme.

(from me: This is just a guideline, and as the book suggests, you can vary this widely. Just avoid using too much of vegetables that may give the broth a strong odor or color such as beets or beet greens and starchy vegetables may make the broth foam and boil over.  Although this recipe calls for “sliced ” or “minced” vegetables, I merely very coarsely chop. The broth gets strained at the end and all those pieces won’t be in it, so why make it harder than it has to be? Additionally, I use trim from preparing vegetables for other dishes not the whole vegetable. The recipe calls for oil and wine which I omit. With my most basic broth, I don’t even add seasonings. I never use the salt, and of course I don’t measure the water!)

2 tbsp olive oil

1 tbsp minced garlic

2 tbsp minced shallot

10 cups of water

3 cups sliced leeks

1 1/4 cups thinly sliced onion

1 cup finely sliced broccoli stem

1 cup thinly sliced fennel

1/2 cup dry white wine

1/2 cup thinly sliced celery

1/2 cup thinly sliced carrot

1/2 cup thinly sliced parsnip

1 tbsp salt or to taste

4 to 5 whole black peppercorns

1 bay leaf

1 sprig fresh thyme

Heat olive oil in a soup pot over medium heat. Add the garlic and the shallots and saute, stirring frequently, until they are translucent about 3 to 4 minutes.

Add the remaining ingredients and slowly bring up to a simmer. Reduce heat and continue to simmer until the broth has a good flavor, 45 to 50 minutes.

Strain the broth through a sieve and then allow to cool completely before storing in the refrigerator.


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