Editor's Note:Use this broth to make Michael Anthony'sSeafood Chowder with Squash.
Ingredients
Makes about 10 cups
Step 1
In a large pot, heat the oil over medium heat. Add the onions, carrots, celery, leek, and garlic and cook, stirring occasionally, until softened, about 10 minutes. Add the thyme, peppercorns, coriander, and 3 quarts water. Bring to a boil, reduce the heat, and gently simmer for about an hour.
Step 2
Pass the broth through a fine-mesh strainer into a container, pressing on the solids to extract as much liquid as possible. The broth will keep, covered, in the refrigerator for up to 5 days; it can be frozen for up to 3 months.
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Reviews (1)
Back to TopExcellent, easy to make broth. I omitted the celery, peppercorns, coriander; added about two tablespoons of random fresh herbs from a mix, chopped. Very flavorful. Used it in a mild soup without diluting with water.
Janes_Scribe
Palo Alto, CA
1/21/2014