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-> [Soups & Stews, Vegetables] -> [Vegetable broth 2 Recipe] |
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Vegetable broth 2
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| | Unpeeled carrots, sliced | | 2
| | Leeks, both white and green | | | -parts, washed and sliced | | 1
| | Green from the fennel bulb | | | -or the bulb itself, sliced | | 2
| | Turnips, peeled and sliced | | 1
| large | Onion, sliced | | 3
| | Unpeeled garlic cloves, cut | | | -in half | | | 1 bn Parsley | | 4
| | Fresh thyme sprigs | | | -OR | | 1
| tsp | Dried thyme | | 1
| | Bay leaf | | 1
| cup | Mushroom stems | | 1
| tbsp | Black peppercorns | | 1
| cup | Dry white wine |
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Procedures:
| 1 | Combine all ingredients except peppercorns and wine in a 4-quart pot. | | 2 | Pour over just enough water to cover and heat on high heat until liquid comes to a boil. | | 3 | Turn heat down, cover pot and keep broth at a slow simmer. | | 4 | when vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. | | 5 | Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container. | | 6 | Let broth cool, uncovered, for an hour before putting it in the refrigerator. |
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