Vegetable broth
3 servings
50 minutes
Vegetable broth is the embodiment of the refinement of French cuisine and the foundation of many exquisite dishes. Its origins trace back to ancient French traditions when chefs used natural ingredients to create a rich, aromatic brew. This broth has a soft, delicate flavor with subtle spicy notes of ginger and pepper. It warms, nourishes, and highlights the subtlety of ingredient flavors, making each dish balanced. It is wonderful as a standalone dish—a pure elixir of health—or as a base for soups, sauces, and risottos. With its rich flavor profile and simplicity in preparation, vegetable broth remains an integral part of classic culinary arts worthy of the most discerning gourmets.
1
Prepare the vegetables.
2
Chop the vegetables coarsely. Cut the onion in half.
- Onion: 100 g
- Carrot: 50 g
- Celery: 50 g
- Zucchini: 50 g
3
Cut off the green part of the leek.
- Leek: 10 g
4
Cut the zucchini into small cubes.
- Zucchini: 50 g
5
Place the chopped vegetables in a pot and cover with water. Set to high heat.
- Water: 700 ml
6
Add peppercorns, sliced ginger, and a clove of garlic.
- Black peppercorns: 2 pieces
- Allspice berries: 2 pieces
- Ginger: 10 g
- Garlic: 1 g
7
Boil for 40 minutes on medium heat after boiling, without allowing it to boil. Add salt at the end.
- Sea salt: to taste
8
Pour the broth into a bowl, let it cool slightly, and serve.
