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Vegetable Broth

Fat.Freedom's picture
Ingredients
  Cold water 10 Cup (160 tbs)
  Onions 2 Medium, quartered
  Carrots 2 , coarsely chopped
  Celery ribs 2 , coarsely chopped
  Leeks 2 , well washed (The White And All The Green, Or Leek Greens Only)
  Parsnip 1
  Garlic 5 Clove (25 gm), peeled
  Parsley sprigs 5 (Stems Only)
  Bay leaf 1
  Thyme 1⁄4 Teaspoon
  Cloves 2
  Whole black peppercorns 8
  Reduced-sodium soy sauce/Reduced sodium tamari 2 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Onion
Interest: 
Everyday, Healthy
Cook Time: 
60 Minutes
Servings: 
6

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