Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Carrots, peeled |
| 1 large | White onion, unpeeled |
| 1 \N | Clove |
| 2 \N | Inches fresh ginger, split in half lengthwise |
| 2 \N | Stalks celery |
| 2 \N | Bay leaves |
| 5 \N | Black peppercorns |
| 2 \N | Sprigs fresh thyme |
| 3 quarts | Cold water |
(from A Well-Seasoned Appetite, Molly O'Neill) Combine all the ingredients in a large pot over very low heat. Simmer for 3 hours. Remove from the heat and cool for 1 hour. STrain through a fine-mesh sieve. Discard the vegetables and reserve the broth. The broth will keep up to 1 week in the refrigerator; frozen up to 2 months.
Makes 8 cups
Posted to FOODWINE Digest 5 November 96 Date: Tue, 5 Nov 1996 18:36:12 -0500 From: "Roberta K. Merkle" <rmerkle@...>