Versatile Vegetable Broth
This broth can be served as a light starter soup, and it also makes an aromatic base for heartier soups, stews and sauces.
1/2 tsp dried parsley
1/4 tsp dried thyme
1/2 tsp black pepper
1 dried bay leaf
2 large carrots, sliced
2 stalks celery, sliced
2 medium white onions, thinly sliced
2 large white or red potatoes, quartered
1/2 tsp salt
- Combine all the ingredients in a large pot and cover with water. Bring to a boil, uncovered.
- Lower the heat, cover and simmer for 1 1/2 hours.
- Strain through a colander for a thin broth or stock. For a richer broth, purée the mixture in a blender.
Makes approximately 2 quarts