I like to use homemade broths for all of my soup and risotto recipes. My wife, Betti, makes the broth in our household, and she always keeps fresh or frozen broth in the kitchen. Here’s her recipe for a simple vegetable broth.
- 2 potatoes
- 2 onions
- 2 leeks
- 2 celery stalks
- 2 carrots
- 2 leafs of kale (optional)
- 2 cherry tomatoes
- ½ bunch flat-leaf (Italian) parsley
- A teaspoon of black peppercorns
- 2 liters of water
How to make this recipe
- Coarsely chop all of the vegetables except the cherry tomatoes and the parsley.
- Fill a pot with 2 to 3 liters of water. Make sure you have a heavy lid for the pot.
- Add the chopped vegetables, salt and peppercorns, and the ½ bunch of Italian parsley to the pot.
- Bring to a boil. Allow to boil vigorously for 5 to 10 minutes, then partially cover the pot with its lid and bring to a simmer.
- Allow the ingredients to simmer for about 2 – 3 hours, making sure that it stays close to a boil, but doesn’t actually boil anymore
- After cooking for 2 – 3 hours, add the cherry tomatoes and bring to a boil once again for a few minutes.
Turn off the heat and allow to cool. Use a colander or a strainer to separate the vegetables and peppercorns from the broth.