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.