Recipe Friday: Homemade Veggie Broth
Posted September 30, 2011on:
Hey, it’s the end of the week!
And seeing that October is fast on its way, I’ve been making a few soups (even though–Seattle, weird weather, here. Why were we sunny and 70 for a bit again yesterday? Not that I’m sending it back…). Conveniently, The Daring Cooks’ challenge for September involved making broth or stock from scratch (then, the more super-involved folks cleared the sludge from their broth to make a consomme. While it’s a great learning experience, I happen to like the flavor of the sludge… and I don’t make homemade broth often enough…)
Yes… this is the first challenge I’ve posted in months. It’s not that I haven’t participated: but I try to keep recipes here relatively healthy, for the most part, and the past several months have been super-rich (uh, cheese-based gnocchi with creamy tomato sauce being one example…) The end product of this challenge–onion soup with cheese-herb brioche–also wasn’t the healthiest, but I’ll share with you how I made the veggie stock to start it all.
While the stock took time, once I got the veggies rough-chopped and in the pot with water, I could just let it go, boiling for hours. And it made enough for 4-5 servings of soup plus another dish on top of that!
So, here’s my recipe, give or take:
Homemade Vegetable Broth
adapted from the internet
1/4 c vegetable oil
4 medium yellow onions, diced
6 medium carrots, rough sliced
4 large ribs celery, rough sliced
2 leeks, rough chopped and rinsed well
1 3/4 oz dried mushrooms (I used shiitake)
2 medium tomatoes, diced
2 large broccoli stalks, rough chopped
bouquet garni (I just tied together a bunch of fresh parsley, three sprigs of fresh thyme, and a bay leaf)
**Note that I haven’t added any salt. I prefer to add salt to the final dish rather than to my broth.
1. In a large (your largest possible!) stock pot, heat the vegetable oil on medium. Add all ingredients except for the bouquet garni, and let the veggies “sweat” until soft.
2. Cover the veggies with cold water… about 3 quarts. Bring to a low boil. Drop in your bouquet garni, and cover the pot.
3. Reduce the heat to a low simmer, and let your broth simmer for about 2 hours. Strain your broth, and discard the solids.
Your broth is now ready for use in such wonderful dishes as this onion soup that I made:
Or, use it in a risotto, or another grain dish, or your favorite veggie soup, or… the possibilities are endless!
And… you now see how easy it is! That’s my favorite thing about veggie broth: no bones or meat carcasses to deal with… yet it’s still so much tastier than something from a can!
So tell me: what are you guys going to do with your veggie broth? Come on, be creative! 🙂