Vegetable broth with white wine
4 servings
40 minutes
Vegetable broth with white wine is a refined and aromatic base broth from European cuisine. Its elegant flavor is enriched with white wine, adding a soft acidity and sophistication. The combination of leeks, carrots, celery, and onions provides natural sweetness, while ginger adds a light spiciness. Bay leaves and parsley enhance the depth of aroma, creating a rich composition. This broth is perfect as a base for sauces, soups or risottos and can also be served as a light standalone dish. Its freshness and lightness pair excellently with fish or white meat dishes, adding an exquisite taste.
1
Chop the white part of the leek, peeled carrot, 1 celery stalk, 2 onions, and ginger and place them in a pot. Also add a bunch of parsley, 1-2 bay leaves, a glass of wine, and 2 liters of water.
- Leek: 2 stems
- Carrot: 1 piece
- Celery: 2 stems
- Onion: 2 pieces
- Ginger: 1 piece
- Parsley: 1 bunch
- Bay leaf: 2 pieces
- Dry white wine: 1 glass
2
Bring to a boil over high heat, reduce to low heat, and simmer in a pot until the liquid evaporates by about a third.