David Tanis's Vegetable Broth
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small onion, peeled and halved
- 3 or 4scallions
- 3garlic cloves, sliced
- 1small celery stalk
- 1small carrot, peeled and chopped
- 1bay leaf
- 1thyme branch
Nutritional analysis per serving (1 servings)
3 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all ingredients in a large saucepan. Cover with 7 cups water and bring to a boil. Reduce heat and simmer gently for 30 minutes. Strain.
Private Notes
Comments
This is pretty much the veggie broth I make regularly and then I have it for soups, sauces, etc. I don't use it as a stand-alone dish. Yes, it has mild flavour. A friend turned me onto her trick to make use of wilted vegetables and vegetable trimmings: save all the onionskins, asparagus ends, leek tops, parsley stems, celery bits, etc., in a bag in the freezer and once a week make broth for the soupe de jour. My husband calls it "compost soup".
No need to peel the onion; just halve it and throw it in. Onion skins add a rich golden color to the broth. Instead of just one bay leaf, add two or three - this herb adds complexity and depth. 8-10 whole peppercorns and, if on hand, some parsley sprigs enhance flavor as well.
Odd. I found the broth to be utterly tasteless!
Love the simplicity and speed.
Broth and soups are endlessly variable. From mild and delicate to golden to dark and robust will depend on the maker's needs. Crescent Dragonwagon's Soup and Bread cookbook has all manner of vegetarian broths (she names them sticks, but that's a quibble). I frequently use her trick of adding nutritional toast to bolster flavor and B vitamins...
I cooked this as a comparison to my own vegetable broth and it came up short. I am surprised how few vegetables are used for this recipe. For my own broth, I save all vegetable peels or ends as I prep and put them in a gallon ziplock bag in the freezer. I don't save any potatoes or the peels. Also, we all have veggies and herbs in the refrigerator that are beginning to look sad. I add those to my freezer bag. Over several weeks, I accumulate 2-3 gallon bags full of all kinds of veggies and herbs