Vegetable Broth

By [e-mail]

From an email from Cookswares. Reprinted with permission from "Flour Too" by Joanne Chang.

Ingredients

• 1 medium onion
• 1 large carrot
• 2 celery stalks
• 1/2 t fennel seeds
• 1/2 t coriander seeds
• 1 bay leaf

Details

Servings 2

Preparation

Step 1

1. Roughly chop onion, carrot and celery into 1 inch pieces. In a stockpot, combine chopped veggies, spices and 2 1/2 quarts water and bring to boil over high heat. Reduce heat to simmer and simmer for about 10 minutes. Turn off heat and let sit for 30 minutes.

2. Strain stock through a sieve into a large container and discard the solids. The stock can be stored in an airtight container I the fridge for 1 week and freezer for up to 3 weeks.