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2 litres
Easy
Published 1996
At various points in the book, vegetable broths are used as a base for pasta sauces, minestrone etc. Each of them varies slightly – asparagus stock for asparagus risotto, pea stock for Risi e Bisi – but this is a good basic recipe and technique.
Place all the vegetables and the bouquet garni in a large pan with the oil. Over a medium heat cook for 10 minutes (sweating) until the vegetables are very lightly coloured, glistening, and the onions have gone translucent. Season with salt and pepper and cover with 4 litres water. Bring to the boil over a high heat, skim, turn down to medium, and cook for 1 hour at a rapid simmer. Allow to coo