As my previous post covered, we’re working on trying out some new recipes and our first was a Winter Squash Risotto. The risotto calls for 7 cups of a broth, be it vegetable or chicken or what not. We opted to make our own vegetable broth from scratch. We roughly used a recipe provided by Mediterranean Harvest, but re-wrote it to meet the demands of our refrigerator. In other words, we wanted to use up some of the aging veggies in our produce drawers. Below is the recipe which we used- it was flavorful and just down-right perfect! I can’t wait to try it out in a minestrone soup!
30 Baby carrots, thickly chopped (this equates roughly to 4 regular sized carrots)
2 celery stalks, sliced
1 head of garlic, each clove crushed
1 leek, all parts washed and chopped
2 radishes, quartered
1 small bok choy, chopped
1 bay leaf
8 cups of water
1. Combine all the ingredients (except the salt and pepper) in a large soup pot. Add salt and pepper to taste (I hate when books say this because at this point in the recipe, there’s nothing to taste). Basically, I twisted the salt and pepper grinders about 5 times. You can always add more after the broth cooks. Bring the pot to a boil. Reduce the heat (low-medium) and cover partially. Simmer for about 30 minutes. Longer will make the broth stronger.
2. Strain out the vegetables and set aside for another use or discard. Your broth is ready to go. If you aren’t going to use it right away, be sure to freeze it to best preserve it!