It makes 5 to 6 cups broth
This and the other broths that follow are pleasant just as they are, served in a cup. However, they are tremendously useful as stocks in the making of other soups, sauces, etc. They will keep well in the refrigerator for 2 to 3 days and can be frozen.
• 5 qt. water
• 4 medium-sized stalks celery, thickly sliced
• 2 medium-sized onions, peeled and halved, stuck with 2 cloves
• 2 medium-sized potatoes, scrubbed and thickly sliced
• 2 turnips, scrubbed and cut in 1-inch dice
• 5 to 6 large carrots, scraped and thickly sliced
• several large sprigs parsley
• 2 bay leaves
• 8 to 10 peppercorns
• 4 to 5 cloves garlic, peeled
• salt
1. Combine all the ingredients in a large kettle, bring the water to a boil, lower the heat, and simmer uncovered for 3 to 4 hours.
2. Strain the broth in a colander or large sieve and taste it. If it is weak, return it to the pot and continue simmering until it is reduced to the proper strength of flavor.
3. Season to taste with salt.
