Vegetable Broth, Clear and Very Low in Fat, Basic Recipe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g onion (s), very finely diced (or a little more)
- 5 g arlic, finely chopped
- 120 g carrot (s), rouhly diced
- 120 g parsnip (s), rouhly diced
- 120 g celeriac, rouhly diced
- 100 g leek, sliced
- 100 g celery, finely diced
- 1 bay leaf, preferably fresh
- 2 teaspoons salt (approx. 18 g) my personal guideline = 9 g for 1 liter stock
- 2 liters water
- 1 pinch saffron threads, optional
Print Recipe
Pin Recipe Instructions
- Clean the vegetables and prepare them as described in the list of ingredients.
- First sweat the onions over low heat, without fat or oil, until colorless. Gradually add the other vegetables and sweat for approx. 10 minutes. Add the water and the bay leaf, bring everything to the boil briefly and then simmer very gently for about 20 minutes. Strain the broth and season with the appropriate amount of salt.
- This basic recipe results in a very tasty broth and can be adjusted to personal taste with additional ingredients in terms of spiciness, sweetness and acidity.
- Tip: Some saffron threads make a nice color!
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