VEGETABLE BROTH
Provided by Barbara Kafka
Categories soups and stews
Time P2DT40m
Yield Three and one-half cups
Number Of Ingredients 4
Steps:
- Place the onion, celery and cabbage in a food processor and process until coarsely chopped.
- Scrape the chopped vegetables into a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Add four cups of cold water and the bay leaf. Cover and cook at 100 percent power in a 650- to 700-watt oven for 25 minutes.
- Remove from the oven and uncover. Strain through a fine sieve. With the back of a ladle or large spoon, squeeze all the liquid from the vegetables through the sieve.
- Cool the broth. Store, covered, in the refrigerator for up to two days, or freeze.
Nutrition Facts : @context http, Calories 4, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 0 grams
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