The Batch of Broth That Keeps Giving and Giving

Spiel

With one fell swoop I whip out a root vegetable soup, a celery root purée, and I create the broth that will add the over-the-edge homemade feel that I am looking for in my stuffing. I then, of course, freeze the rest of the broth in containers that I take out to make risottos, others soups, and braised meats.

People often ask me if it makes a difference to cook with homemade broth. The answer, without doubt, without quiver in my voice, is YES.

Can’t I just buy broth? they ask.

Yes, you can. But do not expect to replicate the kind of food orgasms that are experienced in the country homes of Italian mammas. Do not expect to be nurtured down to your tiniest capillary by the goodness that only homemade broth delivers. And don’t blame me if your loved ones don’t appreciate you as royalty after you slave in the kitchen.

You think store-bought broth is no different than homemade broth because no one has ever taught you differently. You were wronged and now you are accustomed to packaged taste without knowing it. Your therapist can’t fix what’s been missing in your food. LOVE IS IN THE SOUP.

Please note, I speak to you as a person of great laziness. Lazier than most anyone I know. I was most definitely a fat, goblet gobbling Roman nobleman in my past life. Getting out of bed is a chore enough for a non-motivated person such as myself. Turning around to make that bed, knowing that I will just be getting into it as soon as I can, is not worth the effort. You, on the other hand, are probably someone who at least makes their bed in the morning. Trust me, you can make broth. Homemade broth is far less labor-intensive than bed-making and the rewards far exceed tucked sheets.

Remember: LOVE IS IN THE SOUP.

This batch of broth will provide you with:

Root Vegetable Soup with Crisped Sage Leaves (abundant, enough for many bowls.)
Celery Root Purée, one casserole, enough for 6-10 servings. If you would like to double the purée, simply add one more onion, one more celery root and two more potatoes to broth…and don’t worry, it will only make your broth taste yummier.
Abundant extra broth for use in Multi-grain Stuffing with Portobello Mushrooms and Roasted Fennel, any risotto, any soup, etc.

Meal

Ingredients:

Vigor Trigger: Click the pink for health benefits!

Use organic if possible.

4-5 liters of water
2 parsnips, tops cut off
3 onions, skin on
1 rib celery
2 celery roots, pelend
3 carrots
1 turnip
2 russet potatoes
1 yam
4 pounds chicken (I use 3 lbs necks, and 2 whole leg-thighs)
2 beef marrow bones (ask your local butcher)- they add great flavor
2 bay leaves
½ bunch parsley
6-10 thyme sprigs
3 whole cloves
salt to taste, upon use of broth

Directions:

Wash vegetables, without peeling them, particularly if organic, except for celery root.
Combine all ingredients in a large pot and cover over high heat.
Bring to a boil, then lower heat and let simmer for at least an hour and a half, until all vegetables are cooked through.
Turn off stove and let sit until cool or at least much cooler before using vegetables for soups and purées. This resting time will also add more flavor to your broth and the veggies in it.
Before using the broth, salt it. If it doesn’t taste good, add more salt.
If you are not sure if there is enough salt, you need more!