in Soup Recipes

Classic vegetable broth

updated

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Ingredients for 1 servings:

  • 4 carrots
  • 1 celeriac, approx. 500 g
  • 8 parsley root(s), approx. 400 g
  • 2 stalk(s) leeks
  • 500 g mushrooms
  • 8 tomatoes
  • 1 tbsp rapeseed oil
  • 4 sprigs of thyme
  • 2 sprigs rosemary
  • 4 bay leaves
  • 20 black peppercorns
  • 8 grains of allspice
  • 8 liters of water
  • 8 onions

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

sufficient for 2 -3 liters

Chop the root vegetables and fry briefly in the rapeseed oil, then deglaze with a little water. Meanwhile, chop everything else except the onions and add them. Pour in the remaining water. Halve the unpeeled onions and add them. Place the spices in a spice bag and add them. Simmer over low heat for a good 2-2.5 hours. Skim off the foam occasionally. Finally, strain everything through a sieve and freeze or preserve. I preserve the broth in 500ml jars. Tip: If you like, you can add a good bottle of dry white wine to enhance the flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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