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Vegetable Broth Recipe
Serves 4 to 6
Ingredients: 3 qts water
3 large leeks, washed well, ends removed, diced
3 large onions, peeled, ends removed, diced
1 cup shallots, chopped
2 large carrots, peeled, ends removed, diced
3 cups dry white wine
1 bunch parsley stems, washed
2 bay leaves
2 tbsp black peppercorns
Instructions: 1. Place the water in a large stock pot.
2. Add the leeks, onions, shallots, carrots, and wine.
3. Bring to a simmer over medium heat, skim the surface and add the parsley stems, bay leaves and peppercorns.
4. Return to a gentle simmer, partially cover and cook for 4 hours, adding more water if necessary to keep the ingredients covered.
5. Remove from heat and strain through a fine sieve; discard solids.
6. Cool slightly and refrigerate until ready to use.
7. Broth will keep in refrigerator for up to 5 days of well covered, or frozen for 1 month.
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