Vegetable Broth (Base for risottos)
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Wash all ingredients well. Cut the onion in four, using the skins for the broth. Cut and peel the carrot and celery stalk into medium pieces. In the case of leeks, use the leaf and reserve the lighter stem, the noblest part, for other preparations.
Combine onion, carrot, celery and leek in a pan. Cover with cold water and pour in the rest of the spices and herbs.
As soon as the broth boils, lower the heat and let it cook on low heat for at least 40 minutes with the lid open. The ideal is to cook the broth for 2 hours on low heat.
Let cool and pass the broth through a fine sieve to remove any residue. You can use the food left in the sieve for a soup, processing it in a blender. (Keep in mind that these foods have lost a large percentage of flavor and nutrients in the broth.)
Store broth in airtight containers for up to 3 days in the refrigerator. Frozen, they can be used within 30 days. This recipe yields approximately 1.5 liters of broth.
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