Brodo di Verdura

Vegetable Broth

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 chopped
  • 2 leeks, chopped and washed thoroughly
  • 1 small handful parsley stalks, 2 bay leaves, 1 sprig rosemary, 1 sprig thyme, tied into a bouquet garni
  • 2 tbsp groundnut oil
  • salt and pepper

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 cool, sieve and return to the cleaned-out pan. Boil vigorously until reduced by half. 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 of 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 cool, sieve and return to the cleaned-out pan. Boil vigorously until reduced by half.

,