← Back to Search Results
Italian
Vegetable Broth with Fennel, Herbs, and Dried Parmesan Cheese Rind Recipe-3645

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Fresh fennel from the fall garden imparts a surprising sweetness to the broth. Use this as a base for soups and risottos. On its own, this broth makes a wonderful tonic to sip any time of the day.

Yield: Approximately 1½ quarts

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, coarsely chopped
  • 3 carrots, sliced
  • 2 leeks, root ends and half of green tops trimmed, sliced
  • 1 fennel bulb, thickly sliced
  • 2 celery stalks, sliced, and leaves chopped
  • 2 Principe Borghese or other medium vine-ripened tomatoes, diced
  • 3 sprigs fresh flat-leaf parsley
  • 3 sprigs fresh basil
  • 2 fresh bay leaves
  • 12 black peppercorns
  • Dried Parmesan cheese rind (about ¼ cup of pieces)
  • Sea salt

Directions

Heat the olive oil in a soup pot, add the garlic, and sauté over very low heat for several minutes. Add the carrots, leeks, fennel, and celery and sauté briefly. Add the tomatoes, parsley, basil, bay leaves, and peppercorns and sauté for a couple of minutes.

Add 7 cups water and the Parmesan rind. Cover and bring to a boil. Lower the heat and simmer, partly covered, for about 1 hour, adding salt to taste toward the end of the cooking time. Strain. Use immediately or refrigerate for up to 2 days.


© 2007 Viana La Place
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings, and includes 1 teaspoon of added salt.

27kcal (1%)
16mg (2%)
0mg (0%)
45mcg RAE (2%)
18mg
1mg
1g
0g
0g
1g
1mg (0%)
216mg (9%)
1g (3%)
3g (4%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-provence-cookbook The Provence Cookbook
by Patricia Wells
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
american-masala American Masala
by Suvir Saran
living-raw-food Living Raw Food
by Sarma Melngailis
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
new-american-table New American Table
by Marcus Samuelsson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
martin-yans-china Martin Yan's China
by Martin Yan
nigella-express Nigella Express
by Nigella Lawson
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cook-with-jamie Cook with Jamie
by Jamie Oliver
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?