- 1 pint finely chopped celery
- 1 pint finely chopped carrots
- 1/2 pint finely chopped turnips
- 1/2 pint finely chopped onions
- 1/2 pint tomatoes
- 4 springs parsley
- 1 3/4 quarts cold water
Put the vegetables in the cold water and heat them gradually till just below the boiling point.
Keep them at this temperature for about three hours. This may be accomplished by cooking in a double boiler.
Drain off the water.
This broth may be served simply with the addition of salt, or cream may be added.
Other combinations of vegetables may be used, adding to them an equal bulk of cold water after they are chopped and proceeding according to directions for this recipe.
- Preparation Time: About 3
- Yields: About 2 quarts
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