Pho–The Art of Soup
Blending Chinese ginger with French baguettes, Vietnam’s cuisine is a true global potpourri of...
Vegetable Soup Made from Leftovers
This wholesome, nutrient-rich vegetable soup makes the perfect base for sauces or risottos.
Cooking time: 1 hour
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| Peelings of carrots, onions, garlic, potatoes, etc. | ||
| Ends of leek, celery and other vegetables | ||
| Herb stems | ||
| 2 | l | Water |
| Salt and pepper to taste | ||
Preparation:
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Place the leftover vegetables in a large pot.
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Add enough water to fully cover them.
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Bring to a boil, then reduce the heat and let simmer gently for 1–2 hours.
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Strain the broth through a fine sieve and season with salt and pepper to tast.
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Eat the broth immediately, or let it cool and freeze for later.
