Vegetable broth

Name: Vegetable broth
Yield: Makes 1.5 litres (3 pints)
Ingredients: 6 cups boiling water; 6 parsley stalks; 2 celery stalks with leaves, finely chopped; 2 tomatoes; 1 tbsp butter; 2 brown onions, finely chopped; 2 carrots, finely chopped

Preparation info

Makes
1.5 litres

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

A light, fresh base for sauces or soups that is an absolute dream to have ready and waiting in your refrigerator or freezer.

Ingredients

2 tomatoes
1 tbsp butter
2 brown onions, finely chopped

Sauce
Gluten-free
Vegetarian

Method

Cut tomatoes in half, squeeze out the seeds, and finely chop. Melt butter in a heavy-bottomed pot, add vegetables, parsley stalks and tomatoes, and cook for 5 minutes. Add 6 cups of boiling water, bring back to the boil, and simmer for 10 minutes. Strain broth through a sieve, cool and refrigerate.