Vegetable Broth
- 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
- For the Stock:.
- Combine all ingredients in large saucepan.
- Cover with water and bring to the boil.
- Reduce heat and simmer 90 minutes, then strain and discard solids.
- For the Broth:.
- Strain stock through a muslin lined sieve.
- Blanch all julienned vegetables in a little of the vegetable stock until tender.
- To serve, divide julienned vegetables amongst bowls and pour hot stock over.
- Season with salt and pepper.
pepper, bouquet garni, star anise, vegetable stock, carrot, red capsicum, celery, salt
Taken from www.food.com/recipe/vegetable-broth-129226 (may not work)