Although I consider myself a somewhat educated consumer and critical food buyer, for vegetable broth I succumbed to the delusion that because it’s organic it must be good. Until Cooks Illustrated found that the brand I usually bought tasted “like dirt” or “like musky socks in a patch of mushrooms”. Yikes. How could I have been so taste-blind? That was in 2008. Since then I either resorted to chicken broth for soup, or, on some rare occasions, made vegetable broth from scratch.
This past summer I finally got into the habit of making vegetable broth more often, usually a large amount, most of which went into the freezer. Maybe the trigger was that the new shiny stockpot I had bought last winter kept looking at me reproachfully for not being used. Or it was the mounds of fresh vegetable leftovers, scraps and peels that went into the compost bin all summer.
Depending on what’s available in the garden, I make vegetable broth in different combinations. For example, today I used, in addition to the staple ingredients onion, carrots, and parsley: Swiss chard stalks, the final eggplants of the season whose skins have toughened because of the cold nights but otherwise are perfectly fine, and a container of frozen tomato skins that accumulated when I made tomato soup a few weeks ago. I did not have any celery, scallions, and leeks but otherwise I would have added them too. Many different vegetables work well as long as they are not spoilt, don’t impart a strong flavor and color (no cabbage, turnips, beets etc.), and don’t fall apart so the broth remains clear. For a more intense flavor, I brown the vegetables and onion in olive oil first, then add the water and proceed as described.
The stockpot gets used, and someone else is happy, too. After straining the broth (salt-free until I add it to the soup I am making) I puree the vegetables. They make several days of veggie add-ons to Woody’s dinner – and he is crazy about it.
4 pounds mixed vegetables
2 large carrots
2 large onions
¼ cup olive oil (optional)
3 large bay leaves
1 big bunch of fresh parsley
6 large garlic cloves, peeled and smashed
1 teaspoon dried thyme
1. If you use organic vegetables no need to peel them, except for the onions. Cut the vegetables into chunks. Peel and quarter the onion. Heat the olive oil and brown all the vegetables and onion for 10 to 15 minutes, stirring often so they don’t burn. For the fat-free version, put all the vegetables in a large stockpot right away. Add the bay leaves, parsley, peeled and smashed garlic cloves, and thyme.
2. Add 7½ quarts of water and bring to a boil. Cover and reduce the heat. Simmer for 1 hour. Strain the broth through a fine sieve. Add salt if desired. Cool and refrigerate, or freeze.
Makes about 7 quarts