Brodo di Verdura

Vegetable Broth

Preparation info

  • Makes about

    2 litres

    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

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.

Ingredients

  • 2 onions, peeled and coarsely chopped
  • 2 large carrots, peeled and coarsely chopped
  • 2 celery sticks, peeled and coarsely chop

Method

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