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Marc's Vegetable Broth

  • yield: Makes about 9 cups


  • Greens of 1 leek, well washed
  • 1 sprig parsley
  • 1 fennel frond
  • 3 bay leaves
  • 1 sprig thyme
  • 3 carrots, diced
  • 1 clove garlic
  • 1/2 yellow onion, roughly chopped
  • 1 shallot, roughly chopped
  • 1 cup white wine, preferably Chablis


  1. Step 1

    Make a bouquet garni: Cut a piece of kitchen twine about 8 inches long, and tie together leek greens, parsley, fennel, bay leaves, and thyme in a small bundle.

  2. Step 2

    In a large saucepan, combine bouquet garni, 9 cups water, and remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer for 35 minutes. Store in an airtight container, refrigerated for up to 3 days and frozen for up to 3 months.

  3. Step 3

    Just before using, strain through a fine-mesh sieve.

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Reviews (1)

  • 30 Jan, 2008

    homemade broth