Basil Broth

Ingredients

• 1 pound celery root, peeled and chopped
• 1 pound leeks, cleaned and chopped
• 1 pound white onions, unpeeled, chopped
• 1 pound celery, chopped
• ¼ pound parsnips, chopped
• 2 gallons water
• 1 pound fresh basil, well rinsed

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    2 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 21 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 quart

Preparation

1. Put all ingredients but the basil in a large pot over medium heat and simmer 1 1/2 hours. Strain, and discard the vegetables. Return the broth to a pan over medium heat and continue cooking until it cooks down to 1 quart.
2. Remove from heat, add the basil to the broth and steep 1 minute. Strain. Discard the basil. In a well-covered container in the refrigerator, the broth will keep for up to 5 days.