Vegetable Broth

Name: Vegetable Broth
Ingredients: 500 g carrots, peeled and chopped; 500 g onions, peeled and chopped; 500 g leeks, peeled and chopped; 500 g celery, chopped; pepper; 1 bouquet garni; 1 whole star anise; 1 34 liters vegetable stock (strained); 1 cup carrot, julienned; 1 cup leek, julienned; 1 cup red capsicum, julienned; 1 cup celery, julienned; salt & fresh ground pepper

13 ingredients

9 steps

Ingredients

500 g carrots, peeled and chopped
500 g onions, peeled and chopped
500 g leeks, peeled and chopped
500 g celery, chopped
pepper
1 bouquet garni
1 whole star anise
1 34 liters vegetable stock (strained)
1 cup carrot, julienned
1 cup leek, julienned
1 cup red capsicum, julienned
1 cup celery, julienned
salt & fresh ground pepper

Directions

1

For the Stock:.
2

Combine all ingredients in large saucepan.
3

Cover with water and bring to the boil.
4

Reduce heat and simmer 90 minutes, then strain and discard solids.
5

For the Broth:.
6

Strain stock through a muslin lined sieve.
7

Blanch all julienned vegetables in a little of the vegetable stock until tender.
8

To serve, divide julienned vegetables amongst bowls and pour hot stock over.
9

Season with salt and pepper.