Aromatic Vegetable Broth
This recipe is great to use as a base to any vegetable soups or sauces. It can also just be served on its own as part of lunch or dinner. If you are looking for a richer broth, add the mushrooms to the broth from the beginning, together with the onions, carrots, and celeries.
Slice <quantity>3</quantity> onions, keeping an even thickness
Slice <quantity>4</quantity> of carrots into approximately <quantity>5<unit>mm</unit></quantity> thick slices
Slice <quantity>2<unit>stalks</unit></quantity> of celery in approximately <quantity>2<unit>cm</unit></quantity> thick slices
Bruise <quantity>2</quantity> pieces of lemongrass
Slice <quantity>1</quantity> piece of ginger and crush <quantity>3</quantity> garlic cloves
Add a bit of extra virgin olive oil to a medium stock pot and place it over high heat
Add the carrots and cook until deep brown
Add the onions cook over medium heat, while stirring, to lightly caramelize them
Add the celery, lemongrass, ginger, and garlic
Add <quantity>1.5<unit>L</unit></quantity> of water and bring it to a simmer. Stir gently, scraping the bottom of the pot, and turn the heat down to low. Cook for 45m
Strain through a colander. You won't need the solids for this recipe, so you can eat them or use in other recipes
Add salt to taste. The aromatic vegetable broth is ready
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