Quote:
Originally Posted by Claeren
haha, yeah, i didn't go into too much detail. Normally i do add onion and celery, use pepper and some salt, and have a few thick pieces of crispy lettuce on the thick bread.
Never thought of carrot though? And bay leaf? Maybe i will try that...
Claeren.
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Sure, just don't use those laurel bay leaves, they have a very strong pungent taste. Use the cheap old fashioned bay leaves. Carrot is very nice, u can eat the carrot after too. If you really want to get sophisticated for the broth, add a small parsnip, a few sprigs of parsley and some celery leaves. And use peppercorns, not pepper, keeps your broth clear.
Strain the broth and use for soup bases or cook rice, quinoa, couscous etc in it.