Vegetable Broth Recipe

1 pint finely chopped celery

1 pint finely chopped carrots

1/2 pint finely chopped turnips

1/2 pint finely chopped onions

1/2 pint tomatoes

4 springs parsley

1 3/4 quarts cold water

Instructions

Put the vegetables to cook in the cold water and heat them gradually till just below the boiling point.

Keep them at this temperature for about four hours. This may be accomplished by cooking in a double boiler.

Drain off the water.

This broth may be served simply with the addition of salt, or cream may be added, which will increase both its palatability and its nutritive value.

Other combinations of vegetables may be used, adding to them an equal bulk of cold water after they are chopped and proceeding according to directions for this recipe.

When beets are used with other vegetables, a broth can be made that resembles prune juice in flavor.

Related Topics

Simple Casseroles

White Stock Recipe 2

Brown Gravy Recipe

Scotch Broth Recipe 2

White Stock Recipe 1

Tips for Soup Stock

Vegetable Soup Recipes

Home, Garden & Events