RFCJ RECIPE ARCHIVE
Posted by : Natalie Frankel Broth, Vegetarian - pareve
I make my favorite vegetarian broth for all the holidays. This is an approximate recipe. The more vegetables you use the richer the broth will be. I do not like to use vegetables such as broccoli, cauliflower, cabbage or other vegetables that "take over" the soup's taste. VEGETABLE BROTH Serves 6-8 or more 2 sweet onions 3 cloves garlic 2 leeks 1 bunch celery 6 carrots, scrubbed but not peeled 4 parsnips 6 cups lettuce leaves (any variety) 1/2 bunch parsley Peel and slice onions into rings. Peel and mince the garlic cloves. Sautee in non-stick pan using any combination of wine (not cooking wine), court bouillon, wine or balsamic vinegar or diluted vegetable bouillon, using enough to keep the onions moist as they are sauteeing. Sautee until the onions are soft and beginning to brown. (Note: if you prefer to use oil, include this in the sautee liquid.) Transfer to a soup pot. Wash the leeks well, pulling apart to make sure all dirt is removed. Cut crosswise into thirds. Cut the bottom from the celery, then scrub but do not peel the celery, carrots and parsnips and cut into large chunks. Sautee for 10-15 minutes with the onion and garlic sautee, adding more sautee liquid as needed to keep the vegetables moist. Sautee until carrots begin to brown. (Note: 1 pound of baby carrots can be used in place of the whole carrots.) Add remaining vegetables and fill the pot with enough water to cover all of the vegetables. Bring to a boil. Lower heat, cover and simmer gently approximately 3 hours. When done, strain. Add seasonings: freshly ground pepper, touch of salt and your favorite soup seasoning, if desired. Serve immediately or refrigerate overnight, adjusting seasonings as needed. Serve hot with matzo balls. When reheating, be sure to combine soup and matzo balls while they are at the same temperature - do not add hot matzo balls to cold soup and reheat. This makes a very rich broth, almost like chicken soup. The secret is sauteeing the vegetables first.
