Yield: 1 Servings
|6 \N||Large, healthy brown-skinned potatoes, peels from only (up to 7)|
|1 \N||Medium-sized stalk celery|
|1 large||Sprig parsley|
|1 \N||.5 Tbs. Olive or mild vegetable oil|
|½ \N||Bay leaf (up to 1)|
|¼ teaspoon||Dried whole thyme|
|1 pinch||Sage salt and pepper to taste|
|1 \N||Clove garlic (optional)|
|1 dash||Tabasco (optional)|
|1 dash||Lemon juice (optional)|
|1 \N||Whole head garlic in place of 1 clove|
POTATO PEEL BROTH
>From THE VEGETARIAN EPICURE BOOK TWO, by Anna Thomas, copyright 1978.
First scrub the potatoes very thoroughly and cut away any blemishes, then peel them, cutting off strips at least ¼ inch thick. Reserve the peeled potatoes for another use. Peel the onion and quarter it. Wash the carrots and celery and slice them.
Combine all the ingredients but the Tabasco and the lemon juice in a large pot and simmer for about 1½ hours, or until all the vegetables are very soft. If too much water evaporates during the cooking, add enough to keep all the vegetables covered with liquid. When the broth is done, there should be about 6 cups of it. But this may vary slightly. The most important thing is to taste it, smell it, look at it. If it is light brown, fragrant, and delicious, it's ready; if it seems weak, simmer it a bit longer and reduce it; if it seems too strong, add a bit of water.
For a clear broth, just strain out all the vegetables through a sieve and correct the seasoning if necessary. For a soup with the consistency of a thin puree, first fish out the celery, garlic, and bay leaf, then press everything through a fine sieve until only a rather pulp is left.
Finally, for giving both Potato Peel Broth and Garlic Broth that final touch of seasoning, I've found that a delightful flavor is brought out by the addition of a few drops of Tabasco or a few drops of lemon juice--or both.
Garlic Broth: Proceed exactly as for Potato Peel Broth, only add a full, large head of garlic rather than just one puny clove, and be sure to use olive oil. Break the head of garlic up intoseparate cloves and peel them if you wish, though they can also be used unpeeled--a method that many people feel yeilds richer flavor. Simmer the broth gently for a long time--1 ½ to 2 hours--and them strain everything out through a sieve for a fine, clear, and lelicate broth.
Each method yields about 6 cups of broth.
Posted to FOODWINE Digest 5 November 96 Date: Tue, 5 Nov 1996 16:33:23 EDT From: Sharon Bostick <sharon@...>