Clear Bouillon or Consommé

Making your own vegetable broth or stock is a rewarding culinary endeavor. Whether you’re a vegetarian, looking to add depth to your soups, or simply want to make the most of your ingredients, this homemade vegetable broth recipe is a versatile and flavorful addition to your kitchen repertoire. By using dried beans and various aromatic vegetables and herbs, you can create a rich, clear, and hearty broth that can be enjoyed on its own or used as a base for a variety of dishes.

INGREDIENTS:

For Vegetable Broth:

• 3 cups dried beans or lentils
• 10 cups water
• 1 cup each of cut onions, carrots, and turnips
• 1 tablespoon chopped parsley
• 1 tablespoon salt
• 1 clove garlic
• 1 teaspoon thyme
• 1 tablespoon celery seed
• 1 bay leaf

For Clear Vegetable Soup (Optional):

• 2 tablespoons butter
• 1/2 cup each of chopped onions, carrots, turnips, and celery
• 2 cloves
• A bit of parsley
• 6 cups vegetable broth (prepared)
• 1 egg yolk
• 3 egg whites
• Wineglass of sherry (optional, for serving)

INSTRUCTIONS:

Preparing Vegetable Broth:

1. Wash 3 cups of dried beans or lentils, and soak them in a covered earthenware dish with 10 cups of water for at least twelve hours.
2. Transfer the soaked beans and water into a kettle. Slowly bring it to the boiling point while frequently skimming off any impurities. Do not let it boil vigorously.
3. Once the broth is clear and no further skimming is required, add 1 cup each of cut onions, carrots, and turnips, 1 tablespoon of chopped parsley, 1 tablespoon of salt, 1 clove of garlic, 1 teaspoon of thyme, 1 tablespoon of celery seed, and 1 bay leaf.
4. Allow the broth to briefly boil, then place it on the back of the stove to simmer gently for two hours.
5. After simmering, strain the broth through a fine sieve, and your vegetable broth is ready. The leftover beans can be used in various dishes.

Making Clear Vegetable Soup (Optional):

1. In a saucepan, melt 2 tablespoons of butter. Add 1/2 cup each of chopped onions, carrots, turnips, and celery, along with 2 cloves and a bit of parsley. Fry until somewhat browned.
2. Cover the sautéed vegetables with 6 cups of the prepared vegetable broth. Let it simmer very quietly for two hours. Remember to skim often.
3. Drain the soup and allow it to cool. Remove any grease that rises to the top.
4. To clarify the soup, add the slightly beaten yolk of 1 egg and the whites of 3 eggs when it’s cold. Place it over a hot fire and stir vigorously, watching for the first sign of boiling.
5. As soon as it begins to boil, remove it from the heat and place it where it can stay warm for half an hour.
6. Strain the soup through a fine, clean cloth. If desired, you can add a wineglass of sherry before serving the clear vegetable soup.

TIPS FOR HOMEMADE VEGETABLE BROTH:

Here are some tips to ensure your homemade vegetable broth turns out flavorful and clear:

• Choose High-Quality Dried Beans: Opt for good-quality dried beans or lentils for the best results. The choice of beans can impact the flavor of the broth.
• Soak the Beans: Soaking the beans for at least twelve hours helps rehydrate them and prepare them for cooking.
• Frequent Skimming: When bringing the broth to a boil, skim frequently to remove any impurities, which will result in a clearer broth.
• Variety of Vegetables: Use a variety of aromatic vegetables and herbs, such as onions, carrots, turnips, parsley, garlic, thyme, celery seed, and bay leaf, to enhance the flavor of the broth.
• Egg Clarification: The egg white clarification method helps achieve a clear and pristine broth. Be attentive when warming the broth after adding egg yolks and whites.

Enjoy your homemade vegetable broth and, if desired, the clear vegetable soup with its rich, aromatic flavors. Whether you use it as a base for various dishes or savor it on its own, this broth is a versatile and delicious addition to your culinary repertoire.