Basil Broth

By Molly O'Neill

Total Time
2 hours 30 minutes
Rating
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Ingredients

Yield:1 quart
  • 1pound celery root, peeled and chopped
  • 1pound leeks, cleaned and chopped
  • 1pound white onions, unpeeled, chopped
  • 1pound celery, chopped
  • ¼pound parsnips, chopped
  • 2gallons water
  • 1pound fresh basil, well rinsed
Ingredient Substitution Guide
Nutritional analysis per serving (66 servings)

1 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put all ingredients but the basil in a large pot over medium heat and simmer 1½ hours. Strain, and discard the vegetables. Return the broth to a pan over medium heat and continue cooking until it cooks down to 1 quart.

  2. Step 2

    Remove from heat, add the basil to the broth and steep 1 minute. Strain. Discard the basil. In a well-covered container in the refrigerator, the broth will keep for up to 5 days.

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Comments

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Michael

Why discard the vegetables? We shouldn't be throwing away food.

m songster

I heart that Michael seem like all those veg blended would make a excellent base for some broiled fish

Dan C.

Obviously you can do whatever you want with the vegetables. Just do not put them back in the stock. Don't be so literal and moralistic; it's a recipe.

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