Name: Vegetable Broth
Yield: 6–8 Servings
Cuisine: Scottish
Ingredients: 1 leek; 1 fennel bulb; 1 onion; 2 tablespoons oil; 2 tablespoons of chopped mixed herbs: tarragon, chervil, or to taste; Half head of celery; Clove of garlic, peeled; 1 tablespoon blanched Autumn dulse, finely chopped; Cold water

Preparation info

6–8
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil

Method

Sweating and Cooking

Heat the oil in the broth pot and sweat the vegetables gently for 5–10 minutes on a low heat without browning. Stir once or twice. Just cover with water, and add the dulse. Bring up to a gentle simmer and cook for 10 minutes. Add the herbs and cook for another 10 minutes. All flavour will have been extracted by this time.