Author Notes
Vegetable broth is the base for soups, risottos and many other dishes. —woo wei-duan
Ingredients
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30 milliliters
olive oil
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2
yellow onions, rinsed, skin and ends removed and cut medium dice
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2
celery stalks, rinsed and cut medium dice
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4
carrots, rinsed and cut medium dice
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1
leek, rinsed and cut medium dice
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2 pinches
sage (fresh or dried)
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2
bay leaves
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1 bunch
bunch parsley stems, rinsed
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1 bunch
basil stems, rinsed
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10
fennel seeds
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10
black peppercorns
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1 tablespoon
salt
Directions
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In a soup pot over medium heat, add the olive oil and the onion, celery, carrot, and leek.
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Sweat the vegetables until they release a bit of their juice, about 10 minutes.
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Add the sage, bay leaves, parsley stems, basil stems, fennel seeds, black peppercorns and salt.
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Add 1.5 litres of water.
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Turn the heat down to low and bring the water to a simmer and cook for 15 minutes. Remove from the heat and allow the mixture to cool. Keep the mixture in the refrigerator for 24 hours. Strain the mixture through a fine sieve or a sieve lined with a lining of cheesecloth.
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