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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well use it for making soups or stews. Ingredients:
8 cups water |
3/4 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
1/2 cup chopped zucchini |
1/2 cup chopped cabbage |
1/2 cup chopped turnips |
1/2 cup chopped mushrooms |
1 bunch fresh flat-leaf parsley |
1/2 cup mixed chopped fresh herbs such as basil, tarragon, and chives |
Directions:
1. Put all ingredients in a 4-quart heavy saucepan and bring to a boil over moderately high heat. Boil, uncovered, 20 minutes, then pour through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
2. Cooks' note: Broth can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 3 months.
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