Vegetable Broth

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* Exported from MasterCook *

 

Vegetable Broth

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 1 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter or extra virgin olive oil

2 medium onions -- peeled, 1 left

whole and stuck with 3 cloves, the other

thinly sliced

2 large carrots -- peeled and thickly

sliced

2 ribs celery with leafy tops -- thickly sliced

2 leeks -- white and green

parts, split, thoroughly washed, and

thickly sliced

6 quarts water

4 large cloves garlic -- peeled but left

whole

1 medium fresh tomato or one whole canned tomato

1 Bouquet Garni -- made with 3 sprigs

parsley, 3 sprigs thyme, 1 sprig each

oregano and sage, and 2 bay leaves

2 quarter-sized ginger slices

6 whole peppercorns -- (6 to 8)

Salt

 

 

1. Put the butter or oil, the sliced onion, carrots, celery, and leeks in a

large kettle that will hold all the ingredients. Turn on the heat to medium

high and sauté, tossing frequently, until the vegetables are nicely browned

but not scorched, about 10 minutes.

 

2. Add the remaining ingredients, a healthy pinch of salt, and reduce the

heat to low. Bring the liquid slowly to a simmer, skimming it carefully of

any scum that rises to the top.

 

3. Reduce the heat, as low as you can get it, and cook the broth at a bare

simmer, uncovered, for at least 1 1/2 hours or even longer, checking it peri

odically, or until the liquid is reduced by about a third. The longer the

broth simmers, the more concentrated its flavor will he. It should simmer

very slowly.

 

4. Turn off the heat and let the broth settle and cool. Carefully strain it

from the solids into a lidded metal or ceramic container or glass jars. Let

the broth cool completely, uncovered, then seal it with a tight lid and

refrigerate. It will keep like this for 4 or 5 days. To store it longer,

chill it, then spoon it into freezable containers, seal tightly, and freeze.

It will keep indefinitely.

 

Makes about 4 quarts

 

 

 

 

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NOTES : Now that very few Southerners observe meatless last days, few of us

use vegetable broth anymore. But if you are cooking without meat, this

aromatic broth will provide a welcome depth of flavor without adding meat to

the pot. The flavor secret is the whole garlic. When garlic is slow-simmered

in one piece as it is here, its taste is not pronounced, and it adds a

subtle, almost meaty flavor to the broth.