Vegetable Broths


Mirepoix is a traditional French recipe: a mix of carrots, leeks, onions and celery for making vegetable broth. Many countries or regions have their own local variations of vegetable broth ingredients. Any vegetable—or combination of vegetables—can be used to make a vegetable broth. My choice of vegetables for the recipes in this cookbook was usually dictated by what I happened to have in the refrigerator on that day. :-)

Clarifying a stock or broth:

When added to a stock or broth that is kept quietly at near-boil, egg whites will trap fat and floating debris, which makes it easier to filter out those impurities. I have never felt it necessary to use egg whites on clear vegetable broths. Just letting them rest off the heat for a few minutes has always given very good results for me, no straining or filtering necessary. 


This is what you need for # servings:

  • 4 thick carrots
  • 6 celery stalks
  • 4 medium onions
  • 4 leek stalks
  • 15 black pepper corn
  • 2 whole cloves
  • 4 garlic cloves
  • 2 sprigs fresh rosemary
  • a few branches thyme
  • 1 bunch parsley with stems
  • 4 bay leaves
  • salt (to taste)
Pic1: fennel broth is perfectly clear, doesn't even require clarification.


Pic2-4 borrowed from the internet

Pic2: cut
Pic3: boil
Pic4: sieve

Four vegetable broths

Depending on what you put in it, vegetable broths can vary from light-colored and see-through clear to very dark and completely opaque.

Included for reference only. See the respective vegetable soup recipes.

Pics3: leek 2014-05-05

Pics4: mushrooms 2016-04-07

Pics5: cabbage, tomato a.o. vegetables  2016-04-14

Pics6: zucchinis, eggplant, mushrooms  2016-03-30