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Ingredients
1 pound celery root, peeled and chopped
1 pound leeks, cleaned and chopped
1 pound white onions, unpeeled, chopped
1 pound celery, chopped
¼ pound parsnips, chopped
2 gallons water
1 pound fresh basil, well rinsed
Nutritional analysis per serving
1 calorie; 4 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 but the basil in a large pot over medium heat and simmer 1 ½ hours. Strain, and discard the vegetables. Return the broth to a pan over medium heat and continue cooking until it cooks down to 1 quart.
- Step 2
Remove from heat, add the basil to the broth and steep 1 minute. Strain. Discard the basil. In a well-covered container in the refrigerator, the broth will keep for up to 5 days.
Private Notes
Comments
Why discard the vegetables? We shouldn't be throwing away food.
I heart that Michael seem like all those veg blended would make a excellent base for some broiled fish
Obviously you can do whatever you want with the vegetables. Just do not put them back in the stock. Don't be so literal and moralistic; it's a recipe.