Beaucoup de Soupes
du jour

Vegetable Broth
From Lidia’s Family Table by Lidia Bastianich (Knopf, 2004)
Adapted by StarChefs

This vegetable broth is more of a guideline than a rigid recipe. Lidia suggests using trimmings and peels to impart flavor when short on ingredients. If your last two carrots are going into another dish, use the peels and trimmings – you’ll still extract the flavor. The same goes for the onion and celery. Any combination of the following, Lidia says, will produce a good broth. The goal is to make a mild, subtly flavored broth - you don’t need to add too much of any one aromatic ingredient.

Yield: 6 Cups

  • 1 large onion, peel on, cut into chunks
  • 1 carrot cut into chunks
  • 2 ribs celery, cut into chunks
  • 2 leek leaves (dark green part only)
  • 2 to 3 cloves garlic, peel on, smashed
  • Several sprigs parsley (leaves and stems)
  • Stalks or leaves of basil, oregano, marjoram, sage or other herbs
  • 1 dash olive oil

  • Pinch of peperoncino
  • Strips of lemon peel

Place roughly-cut onion, carrot and celery in a large pot with remaining ingredients. If using trimmings and peelings, rinse before placing in pot. Cover with water by an inch or two and a dash of olive oil. Cook uncovered for at least 30 minutes until liquid is reduced by a third and flavor is extracted. Strain liquid and discard vegetables and herbs. The broth can be used immediately or it can be refrigerated or frozen for later use.


   Published: January 2005