Perfect to make for the vegetarian cousins for my Seder’s matzo ball soup, or great as a base for Minestrone soup, mushroom barley soup, kale and white bean soup, borscht, or other veggie soups. It smells fantastic while cooking.
1 bunch celery, outer stalks and leafy tops
4 cloves of garlic
2 sprigs fresh rosemary
1 Tb thyme (fresh or dried, depending on the season)
1 tsp each dried dill weed, oregano,
4 bay leaves
1 – 2 Tb salt
several grinds black pepper
Boil 6 cups of water in a large pot.
Discard root end off of leeks. Slit leeks down the middle several times, then chop crosswise. Place them in a salad spinner and fill it with water. Let soak while chopping other vegetables. Then lift basket and discard dirty water. Repeat 2 more times, rubbing leeks to loosen dirt, then rinse thoroughly.
Rinse onion, trim top and tail, then cut into large chunks, including the skin for its lovely golden color. Peel the bitter skin from carrots and chop roughly. (I sometimes use dried but edible baby carrots instead). Pull outer stalks from celery and discard the dirty bottoms. Rinse well and chop roughly. Cut leafy tops from the inner stalks and rinse and chop roughly. Smash garlic in a molcajete or mortar and pestle to remove shell, and chop.
Strain broth through a sieve and adjust salt. The broth freezes well, so put in several containers for future use.