Vegetable Broth
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Total: 40 minutes
Servings: 2
Cost: $6.61 /serving
Author : Barbara Kafka
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
Place the onion, celery and cabbage in a food processor and process until coarsely chopped.
Step 2
Scrape the chopped vegetables into a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Add four cups of cold water and the bay leaf. Cover and cook at 100 percent power in a 650- to 700-watt oven for 25 minutes.
Step 3
Remove from the oven and uncover. Strain through a fine sieve. With the back of a ladle or large spoon, squeeze all the liquid from the vegetables through the sieve.
Step 4
Cool the broth. Store, covered, in the refrigerator for up to two days, or freeze.