Vegetable Broth
Source of Recipe
The City Gardener's Cookbook
Recipe Introduction
As with any recipe, the final results will be only as good as
ingredients used. Start your broth with fresh vegetables that are at
peak flavor. Cleaning out the refrigerator, as is often suggested for
making stocks, is best done with the compost pile in mind. Any strong or
off flavor will only intensify as the broth concentrates. Each batch can
differ according to the intended soup or the season of harvest. Use any
member of the onion family and root crops such as carrots and turnips,
but avoid strongly flavored vegetables such as cabbage or asparagus.
Potatoes will cloud the broth and are best used later to thicken the
soup. Here is a suggested starting point. Vary it as you like and add
your favorite herbs.
List of Ingredients
4 cups chopped onion
2 cups chopped leeks, whites and greens
3 cloves garlic, whole
5 cups chopped carrots
4 cups chopped celery, stalks and leaves
2 bay leaves
6 herb sprigs, such as oregano, thyme, or savory
1 teaspoon whole peppercorns
4 quarts water
Salt to tasteRecipe
In a large kettle, combine the vegetables, herbs, peppercorns, and
water. Bring to a boil and skim off any foam that forms. Reduce the heat
and simmer for about 4 hours. Let cool slightly. Line a large bowl with
several layers of cheesecloth and strain the mixture. Gather the pulp in
the cheesecloth, squeeze lightly, then discard. Rinse the kettle and
return the liquid for further cooking. Reduce the stock to about 2
quarts by simmering another 1 - 1-1/2 hours.
Season with salt and cool as quickly as possible, uncovered, in the
refrigerator. After it is cold, cover with a tight-fitting lid and use
within 5 days. (Bacteria can grow in broth left at room temperature for
too long, and a tightly covered warm broth in the refrigerator can sour
or ferment.)
Makes 2 quarts.
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