in Soup Recipes

vegetable broth

updated

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Ingredients for 1 servings:

  • 1,500 g vegetables of your choice (celery, carrots, leeks, onions)
  • 2 bay leaves
  • 1 bunch of parsley
  • 2 tbsp oil
  • ½ tsp salt
  • pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Basis for stews and sauces – also for freezing

Clean, wash, and chop the vegetables. Add 2 tablespoons of oil to a large pot and briefly sauté the vegetables, parsley, and bay leaf. Add half a teaspoon of salt and 3 liters of hot water, and simmer for about 60 minutes. Then strain the vegetables. Season the broth with pepper, salt, and nutmeg.

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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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