Recipe and photo by Tami Ganeles Weiser
servings (1 quart total)
Prep Time: 20 minutes Cook Time: 1 hour 40 minutes
When basil is prolific during the summer, try this basil broth. Add the broth to risottos, soups and sauces for fresh herbaceous flavor and a bright alternative to vegetable stock.
5 ½ cups celery, chopped
3 cups celery root, peeled and chopped
2 ¾ cups white onions, unpeeled, chopped
2 ½ cups leeks, cleaned and chopped
¾ cups parsnips, chopped
2 gallons cold water
11 cups fresh basil, leaves, and stems, triple rinsed and dried
- Combine the celery, celery root, onions, leeks, and parsnips in a large stockpot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer,uncovered, for 1½ hours.
- Strain into a clean pot; discard the vegetables. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, until reduced to 1 quart (4 cups).
- Remove from the heat. Add the basil to the broth and steep for 1 minute. Strain and discard the basil. Pour broth into containers and cover and refrigerate for up to 5 days or freeze for up to 3 months.