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Vegetable broth, or stock, is very simple to prepare, and is ideal for most soup preparations, risottos, as well as many sauces.
This recipe is for your basic vegetable broth. You can, of course, get a little fancy by adding other vegetables and herbs. Just remember, though, that every flavor you add to your broth will also influence the soup, risotto or other preparation you will make with it later on. Just letting you know.
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VEGETABLE BROTH (STOCK)
yields 2.5 liters (10 & 1/2 cups)
- 4 med/large carrots, cut in large pieces
- 2 medium celery stalks, cut in large pieces
- 2 med/large onions, peeled and cut in four
- 1 tomato, cut in half
- stems of 1 fennel, cut in pieces that fit
- ca. 10-12 whole black peppercorns
- 1 scant handful coarse sea salt
- 3-4 juniper berries
- 1 bay leaf
- 3 sprigs of parsley
- 5 liters (21 cups, or 10.5 pints) water
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STEP 1 – Combine everything in a large soup pot, bring to a boil, covered. Lower the heat to a simmer and let cook, for about 2 & 1/2 hours, with the lid on but slightly open on one side.
STEP 2 – Strain the broth. If you will not be using it right away, let it cool to room temperature before straining it, then store it in the refrigerator for about a week (times may vary, also depending on the weather) in appropriate covered containers. You can also freeze it for up to 2-3 months.
If you do not find the fennel tops, don’t worry. Also, if you are using vegetables from your garden, you might want to reduce the amount of celery a little. Home grown celery is much stronger in flavor than store bought (even if organic).
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