in Soup Recipes

vegetable broth

updated

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Ingredients for 1 servings:

  • 2 liters of water
  • 250 ml white wine
  • 1 tbsp olive oil
  • 4 carrots
  • 1 kohlrabi
  • ½ celeriac
  • 1 stalk(s) leek
  • 2 stalk(s) Celery
  • 2 onions
  • 2 bay leaves
  • 1 bunch of parsley
  • ½ bunch of dill
  • 1 tbsp thyme
  • ½ tsp peppercorns
  • 1 lemon(s), untreated
  • Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Basis of many dishes

Wash, trim, and roughly chop the vegetables. Peel and roughly chop the onion. Wash the lemon in hot water and quarter it. Wash the herbs. Heat the oil in a saucepan and briefly sauté the vegetables and onions. Add the spices, lemon, peppercorns, and herbs. Pour in the water and white wine. Cover and simmer over low heat for about 1-1.5 hours. Skim off any foam that forms. Strain the broth through a sieve. Either pour the broth into jars while still hot, cool and freeze, or reuse it.

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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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