Monday, March 8, 2010

Recipe in Progress:Broth


Season's are changing! The dull bare tree limbs are showing the first signs of spring and in the case of the cherry trees, their blossoms are going wild. The ground is already dotted with the delicate fallen petals. In of couple weeks Vancouver's streets will look they they are snow lined. Here's to Spring's early arrival.

In the winter I love hearty soups, thickened with cream or pureed, but I was looking for something a little  lighter, something that would highlight an assortment of vegetables. And this is what I came up with:
The Unsoup:Broth
  • 2 tbsp olive oil 
  • 1 half of a medium onion chopped
  • 2 whole peeled cloves of garlic, lightly crushed
  • 1/2 bullion cube
  • 1 tsp salt
  • 1/4 tsp fresh ground pepper
  • 3/4 lbs of nugget potatoes, skin on and cubed
  • 1/4 cup vermouth
  • 6 cups of water
  • 1 bay leaf
  • 4 whole peppercorns
  • and fresh vegetables to your hearts content!
  • dash of Worcestershire sauce
  • chili flakes
Heat olive oil in a large pot, saute onion and garlic until soft add bullion cube, salt and pepper. As it starts to stick to the bottom add vermouth  and scrape off any of the caramelized bits from the pan. Add Potatoes, water, bay leaf and peppercorns. I also added diced carrots at this stage. Simmer on low heat for 15mins or until potatoes start showing doneness. Then start adding your choice of vegetables and greens and heat through.

Before serving add a dash of Worcestershire sauce and some chili flakes!

I know it is not very profound but it was a good way to extend the life of some vegetables.  

photos by me.

2 comments:

  1. i love that you used vermouth. it's my favorite for cooking. it always adds such nice flavor - moreso than white wine, and it's cheaper too. WIN!

    ReplyDelete
  2. Vermouth is great for light and herbaceous dishes... and as an avid martini drinker we always have some in the fridge!

    ReplyDelete

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