Stocks: Vegetable Broth
Source of Recipe
Vegetarian Fast & Fancy
List of Ingredients
2 large onions, peeled and sliced (2 c.)
4 shallots, peeled and sliced
3 cloves garlic, peeled and sliced
1 stalk celery, sliced
3 medium carrots, peeled and sliced
1 large apple, peeled and sliced
1 tomato, sliced and seeded
1 large potato, peeled and diced
pepper to taste
8 cups water
Optionals:
1 large sweet potato
1 parsnip, peeled and sliced
1/4 cup parsley leavesRecipe
To prepare any broth, bring the mixture to a boil, immediately lower heat and allow soup to simmer gently. Leave the cover slightly ajar; boiling broths with lid tightly on will make the broth bitter. Allow veggies to simmer until soft and have released their nutrients into the broth. Using 2 cups less water will intensify the flavor of the broth.
In a stock pot with cover slightly ajar, bring all ingredients to a boil. Lower heat and simmer mixture for 1 hour or until veggies are soft. Pour soup through a strainer into a clean saucepan and press on the solids to extract as much flavor as possible. Store broth in pint containers in the freezer. This yields about 7-8 cups broth. To make extra rich vegetable broth, instead of using 8 cups water, use 4 cups water and 4 cups canned vegetable broth.
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