in Soup Recipes

Homemade vegetable broth

updated

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Ingredients for 8 servings:

  • 2 onions
  • 3 parsley roots
  • 300 g celeriac
  • 1 stalk(s) leek
  • 3 large carrots
  • 2 cloves garlic
  • 2 cm ginger
  • 6 juniper berries
  • 2 bay leaves
  • 10 peppercorns
  • ½ bunch parsley
  • 2 sprigs of lovage
  • 3 liters of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

Halve the onions and roast the cut sides in a large pot without fat until dark brown. Trim and coarsely chop the parsley roots, celeriac, leeks, and carrots. Peel and slice the garlic cloves and ginger. Add everything to the pot along with the juniper berries, bay leaves, peppercorns, parsley, and lovage and fill with water. Simmer for 2-3 hours, skimming off the foam. Finally, strain through a sieve. Store in clean jars. I freeze the jars and use the broth as needed.

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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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