Broth

Broth (n): liquid in which meat, fish, cereal grains, or vegetables have been cooked

As I understand it, broth and stock have four primary differences:

1. Stock contains no salt added; broth contains some.
2. Stock must contain bones in addition to any meat and seasonings; broth contains meat and/or vegetables and seasonings.
3. Chilled stock will have a semi-solid, gelatinous consistency; chilled broth remains a pourable liquid.
4. Stock is never served on its own; broth may be.

I use this recipe for Basic Vegetable Broth as the stock for many of my soups and an ingredient in much of my cooking. I know this may be considered heresy by students in culinary school, ardent recipe adherents, or vociferous soup eaters, who insist on beef stock for beef stew, for example. I am sure Julia Child would laugh dismissively. Can’t you hear her? Nonetheless, I’ll stick with my Basic Vegetable Broth for several reasons:

Basic Vegetable Broth can be used in any soup. I don’t have to worry about having several different types of stock around. Rather, I can go where my palate leads me on any given day. Basic Vegetable Broth is flavorful and won’t let you down. So, I make it in batches ahead of time and always keep extra in my freezer at the ready.

Basic Vegetable Broth is true to my commitment to a low meat diet. I am not a vegetarian, but I do believe that we need to curb out tendency to eat too much meat – for our own health and the health of our planet. Consequently, I don’t make meat based stock very often. I cook with lean meats to add flavor, depth, and protein to my soups, but I place vegetables at the heart of my cooking. Joining a CSA (Community Supported Agriculture) spurred me on in this direction as I tried to figure out what to do with a weekly abundance of vegetables. I am sure any avid vegetable gardener faces the same challenge.

Basic Vegetable Broth helps me clear the crisper and root cellar. I believe food should be respected and used wisely. I try very hard to not waste food, and Basic Vegetable Broth allows you to squeeze all the nutrition and flavor out of your vegetables. Don’t get me wrong. I am not advocating using anything rotten – throw old vegetables into a compost bin. However, you can use a carrot that is just beginning to soften, your unused leek greens, or your leftover corn cobs. Don’t know what to do with one more rutabaga or your bumper basil crop or your beet greens? Throw them in, too! This recipe is extremely flexible, and the more the merrier definitely applies here. Anything edible can be added, but I would avoid vegetables with flavors that will overpower the broth like beets, broccoli, cabbage, and cauliflower.

Basic Vegetable Broth can be served on its own, if you want to cleanse the body after more than a month of holiday eating or someone you love is sick. It provides warmth, basic nutrients, and hydration to the body to help bring it back to equilibrium.

Basic Vegetable Broth

10 cups cold water

2 onions, peeled and quartered

4 carrots, washed and quartered

2 potatoes, scrubbed and thickly sliced

2 ribs celery, washed and quartered

2 cloves garlic, cut in half

2 sprigs fresh parsley

1 bay leaf

4 allspice berries

4 whole black peppercorns

½ teaspoon salt

1. Combine ingredients in a large soup pot, cover, and bring to a boil over high heat. Lower heat to a slow simmer for about 1 hour.
2. Allow to cool slightly and then strain. Use immediately, cover and refrigerate for up to 4 days, or freeze in an airtight container for up to 6 months.

Yield: 8 cups

Additional Produce Options for Basic Vegetable Broth

Asparagus Stems

Basil

Bell Peppers

Chives

Corn Cobs

Green and Wax Beans

Kale

Leeks

Lettuce

Marjoram

Parsnips

Peas

Rosemary

Rutabagas

Shallots

Spinach

Squash

Swiss Chard

Thyme

Tomatoes