Italian Vegetable Broth
Description
Homemade vegetable broth tastes so much better and is better for you. It's delicious as is, so don't add any salt. Use it in your favorite recipes that call for broth.
Ingredients
4 liters cold water (17 c.)
2 medium potatoes, peeled
2 medium white onions, peeled
2 medium carrots, peeled
4 celery stalks
1 big tomato or 4-5 little tomatoes
4 bay leaves
3 cloves
5 black peppercorns
5 parsley sprigs
Directions
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Peel the carrots; remove the ends. Cut carrots into fairly large pieces. Peel the potatoes; cut potatoes into large pieces.
Peel the onions; remove the lower parts; cut them in half. Insert the cloves into the onion flesh like a pincushion so that they do not get lost during cooking.
Wash and chop the celery. Wash the parsley. Wash and cut the tomato in half.
Place all vegetables in a very large, tall soup pot; cover with the cold water.
Cook over high heat. When it comes to a boil, reduce the heat to medium-low. Cook slowly for 1 hour.
When done, remove the vegetables with a large slotted spoon. Save the cooked vegetables for other recipes, possibly a soup.
Strain the broth with cheesecloth to remove all impurities.
Makes about 3 liters