Golden Vegetable Broth
Submitted by Isa
|
 |
| prep time: 15 minutes | cooking time: 1 1/2 hours | makes 8 cups |
|
| I use this exact to go along with my matzoh ball soup. You can use other veggies such as celery, squash, potatoes or mushrooms, just make sure there is enough water to cover everything. Keep the skins on the onions for added color and flavor. You can also try other herbs like thyme, rosemary, bayleaves and peppercorns for a stronger broth. |
|
Equipment:
Stock pot
Cheese cloth
Knife and cutting board
Ingredients
2 large carrots, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
1 large onion, skin included, roughly chopped
3 whole clove garlic, crushed
2 leaks, cleaned well androughly chopped
handul (a loosely packed cup) fresh parsley
handful (a loosely packed cup) fresh dill
1 Tablespoon olive oil
9 cups water
1 teaspoon salt
Directions
In a large stockpot, heat the oil. Saute onions for about 5 minutes on medium heat. Add all other ingredients and bring to a boil. Reduce heat and let simmer for an hour and a half, uncovered.
Let broth cool till it's an ok temperature to handle. Strain into a large bowl with cheese cloth or a very fine mesh strainer. Press the vegetables with a gentle but firm pressure to get all the moisture out.
This will keep in the fridge in a tightly selaed container for up to 3 days, or freeze for up to 3 months,
|
 |
|
Reviews (add your own)
|
|
|
|
| sophia_cat wrote on Tuesday December 19th, 2006 03:41 PM |
 four soybeans |
|
|
This is a great recipe. This is nice to make when its cold outside - the smell is amazing and its very simple. I make this monthly!! |
|
|
|
|
|
|
| |
|
