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CIA Vegetable Broth
Makes About 8 Cups
*2 tablespoons olive oil
*1 tablespoon minced garlic
*2 teaspoons minced shallots
*10 cups water
*3 cups sliced leeks, white, light-green and dark-green parts
*1 1/4 cups thinly sliced onions
*1 cup thinly sliced broccoli stems
*1 cup thinly sliced fennel (with some tops)
*1/2 cup dry white wine or vermouth (optional)
*1/2 cup thinly sliced celery
*1/3 cup thinly sliced carrot
*1/3 cup thinly sliced parsnip
*1 tablespoon salt or to taste
*4 to 5 whole black peppercorns
*1 bay leaf
*1 sprig fresh thyme or 1/4 teaspoon dried leaves
1Heat the olive oil in a soup pot over medium heat. Add the garlic and shallots and saute, stirring frequently, until they are translucent, 3 to 4 minutes.
2Add the remaining ingredients and bring the broth slowly up to a simmer. Reduce the heat to low and continue to simmer until the broth has a good flavor, 45 to 50 minutes.
3Strain the broth through a sieve and then allow it to cool completely before storing in the refrigerator.
  • The vegetables listed with the ingredients should be thought of merely as suggestions. Feel free to add other vegetables, as long as they will not give the finished broth a strong odor or color (for instance, beets and beet greens might not be appropriate). Starchy vegetables may make the broth foam over as it simmers. Beyond that, let your own taste be your guide.
  • This broth can be prepared in large batches and frozen for later use. Be sure to label and date the containers. Freeze the broth in ice cube trays and store the frozen cubes in large freezer bags so you can thaw exactly the amount needed at any given time.
  • When preparing vegetables for other dishes, save any wholesome trim or peels that you want to put into the broth. Then every few days, put on a pot of broth. You will get a nutrient boost, as well as avoid the use of canned broths that might be higher in sodium.

Recipe from VEGETABLES by The Culinary Institute of America (Lebhar-Friedman Books; April 2007)