Vegetable Broth

Very Great Vegetable Broth

The most important resource in my kitchen is my stock of frozen vegetable broth  

When a recipe calls for broth I never use store bought, ever

The flavor, even of the better packaged organic broths, mostly taste salty and have an indistinct flavor

Making one’s own broth is easy, mostly carefree, and fills the house with soul-satisfying aroma all day

Nothing is as quick to nourish as a rich broth  

When people are trapped in earthquakes and discovered weeks later still alive, the only way to bring them back to life is with broth 

The energy is distributed immediately throughout the body

Place following ingredients, organic, if possible, into an 8-10 liter stockpot

Head of garlicsliced in two along waist

Head of celery, each stall sliced lengthwise and into halves or thirds, including all leaves, if supplied

Six medium carrots, sliced lengthwise

Two large fennel bulbs, cut into quarters, including fronds

Two medium leeks, cleaned well, sliced lengthwise and then in halves or thirds, including the green tops

Fresh ginger, about a 4” piece quartered lengthwise 

20 black peppercorns, whole

2-3 pepperincino, or a ½ tsp red pepper flakes

Fresh sprigs of thyme, parsley, and a bay leaf

Large can of best quality whole Italian tomatoes

1/3 cup best extra virgin olive oil

Last ingredient: salt

I suggest to under-salt until the brodo is being used in a dish, at which point the saltiness can be adjusted.

Put the oil in the stockpot

Add the vegetable pieces into the pot and then heat, stirring over medium high heat for 15-20 minutes

Then add water to two inches from the top of the pot, then the herbs and the can of whole tomatoes and their juices

Bring to a boil, then simmer for three hours, occasionally stirring, and breaking up the softening vegetables to release flavor and color

Let rest and cook another three hours

Occasionally bring level to within two inches of the top of the pot with more fresh water

Near the end of the first 3 hours is when I think to add some salt, but not so much—just to complete the flavor

After 6 hours of cooking, take off the flame and let cool to room temperature

Strain all the vegetable carcasses and toss

Put into freezer containers of various sizes and use within 3-6 months