Ingredients:
2 tsp. Olive Oil
1 Garlic Cloves, minced2 tsp. Shallots, minced
2 quarts Water
1 large Onion, thinly sliced
1 Leek, thinly sliced
1 Celery Stalk, thinly sliced
1 Carrot, thinly sliced
1 Parsnip, thinly sliced
8 oz Broccoli Stalks
1/2 tsp. Juniper Berries
1 Bay Leaf
4 Black Peppercorns
1 Thyme Sprig
Directions:
Heat oil in large stockpot over medium heat. Add garlic and shallots, sautè until tender. Add remaining ingredients and bring to a boil and then simmer. Cook until broth has a good rich flavor, about 30 - 40 minutes. Strain and use or cool properly and store.
2 tsp. Olive Oil
1 Garlic Cloves, minced2 tsp. Shallots, minced
2 quarts Water
1 large Onion, thinly sliced
1 Leek, thinly sliced
1 Celery Stalk, thinly sliced
1 Carrot, thinly sliced
1 Parsnip, thinly sliced
8 oz Broccoli Stalks
1/2 tsp. Juniper Berries
1 Bay Leaf
4 Black Peppercorns
1 Thyme Sprig
Directions:
Heat oil in large stockpot over medium heat. Add garlic and shallots, sautè until tender. Add remaining ingredients and bring to a boil and then simmer. Cook until broth has a good rich flavor, about 30 - 40 minutes. Strain and use or cool properly and store.