Best David Taniss Vegetable Broth Recipes

GREEN GARLIC BROTH

Steps:

• In a large saucepan, bring chicken broth to a boil, then reduce to a simmer. Add salt and pepper to taste.
• Add green garlic shoots and leeks. Simmer 5 minutes. Check seasoning and adjust. (Soup may be made in advance up to this point, then reheated.) Just before serving, stir in scallions.
• Ladle into soup bowls, add baguette slice if using, and sprinkle generously with chives.

VEGETARIAN RED BORSCHT

Steps:

• Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
• When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
• Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
• Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
• Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
• To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.

DAVID TANIS'S VEGETABLE BROTH

Steps:

• Put all ingredients in a large saucepan. Cover with 7 cups water and bring to a boil. Reduce heat and simmer gently for 30 minutes. Strain.