Vegetable Broth

Provided by Lidia Bastianich, Felidia, New York

Adapted by StarChefs.com

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Prep: 1 hr.
Cook: 45 mins
Ready in:

Serves:

Ingredients

For the Soup
1 large onion, peel on, cut into chunks
1 carrot cut into chunks
2 ribs celery, cut into chunks
2 leek leaves (dark green part only)
2 clove to 3 garlic, peel on, smashed
sprig Several parsley (leaves and stems)
Stalks or leaves of basil, oregano, marjoram, sage or other herbs
1 dash olive oil
Optional:
Pinch of peperoncino
Strips of lemon peel

Cooking Instructions

Place roughly-cut onion, carrot and celery in a large pot with remaining ingredients. If using trimmings and peelings, rinse before placing in pot. Cover with water by an inch or two and a dash of olive oil. Cook uncovered for at least 30 minutes until liquid is reduced by a third and flavor is extracted. Strain liquid and discard vegetables and herbs. The broth can be used immediately or it can be refrigerated or frozen for later use.

This vegetable broth is more of a guideline than a rigid recipe. Lidia suggests using trimmings and peels to impart flavor when short on ingredients. If your last two carrots are going into another dish, use the peels and trimmings _ you'll still extract the flavor. The same goes for the onion and celery. Any combination of the following, Lidia says, will produce a good broth. The goal is to make a mild, subtly flavored broth - you don't need to add too much of any one aromatic ingredient.