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2 large Russet potatoes
Place all the ingredients in a large stockpot, cover and bring to a boil over high heat. Reduce the heat and simmer for at least 2 hours or until potatoes are soft.
Strain the stock through a colander lined with cheesecloth. With the back of a tablespoon or fork, press the liquid from the vegetables. Discard the vegetables.
Refrigerate for up to 4 days or freeze for up to 3 months.
Poster's Notes:
VARIATION: Discard the bay leaf and peppercorns first and puree the vegetables in a blender or food processor. Add a cup of skim milk to the broth along with the pureed vegetables and you have cream of vegetable soup.
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1 rib celery
4 medium carrots, sliced
2 parsnips, sliced
3 onions, quartered
3/4 cup chopped fresh parsley
1 bay leaf
16 black peppercorns
1 teaspoon salt
10 cups water
This is a recipe for Vegetable Broth that can be well used for any Onion Soup (or substituted in any recipe that calls for Beef or Chicken Stock. It is from Zell Schulman's book Let My People Eat. She says that she always tries to have some of this broth in her freezer and that you don't have to peel the vegetables, just scrub them well but, I peel them.