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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe goes with Creamy Lima Bean Soup With Pasta, Mexican Butternut Squash Soup, Basque Rice-and-Kale Chowder, Country-French Vegetable Soup, Lentil Soup, Tortellini, White Bean, and Spinach Soup Ingredients:
3 cups chopped onion |
2 cups chopped carrot |
2 cups chopped celery |
2 cups chopped parsnip |
1 cup chopped leek |
12 black peppercorns |
4 unpeeled garlic cloves |
3 bay leaves |
1 basil sprig |
1 thyme sprig |
1 rosemary sprig |
1 parsley sprig |
5 quarts cold water |
1 teaspoon salt |
Directions:
1. Combine all ingredients except salt in an 8-quart stockpot. Bring to a boil; reduce heat, and simmer, uncovered, for 3 hours. Strain mixture through a cheesecloth-lined colander into a large bowl, pressing vegetables with the back of a spoon to remove as much liquid as possible; discard solids. Stir in salt.
2. Note: Store broth in refrigerator in an airtight container for up to 1 week. Pour 2 cups broth into freezer-safe containers; freeze for up to 3 months.
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