Several years ago a friend gave me a simple recipe for making homemade vegetable broth. She said to saute’ garlic, celery, carrots, and onions in olive oil until the vegetables were soft and the onions had caramelized. Add any spices you like … salt, pepper, cilantro, cumin, basil, thyme, rosemary etc. It probably makes sense to think about what you’re going to do with the broth before adding too many spices.
My memory is a little fuzzy on the next steps but I believe she said to puree the mix in a blender or food processor. I’ve started using this as a base for soup. I add water until I get the consistency I like. I leave the blended vegetables in the mix — it makes for a thicker, more filling soup. I was happy to find out that my friend, Blanche Agassy McCord, has written a cookbook — Vegetarian Cooking for Starters.
This recipe is relevant to our spring garden for 2014. We’ve decided to grow these basic ingredients — garlic, celery, carrots, and onions — since they form a framework that we use frequently for many foods. The recipe also inspired the name of this blog.
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