Contrary to what you might think, making a fine vegetable broth is not a matter of tossing any vegetable matter into a pot and boiling it up. The vegetables you start with need not be picture perfect, but starchy vegetables, such as potatoes, should not be part of the mix or the broth will turn out murky, and brassicas, like cabbage and broccoli, are also not good to use or the broth will not be clear tasting. Then, don’t stint on the amount of vegetables for the amount of broth you would like to wind up with. One tomato and one chard leaf do not a tasty broth make. There should be enough water so that the vegetables barely float, but not any more. Cook the broth until the vegetables are very soft but not disintegrating; this helps make a clear broth. Following is a mix and method I use to make a good-size batch of vegetable broth that is rich enough to serve on its own as a bouillon or use as a base for any soup.

　　

Ingredients

makes about 10 cups (2 1/2 quarts)

　　4 tomatoes, coarsely cut up

　　1 small yellow or white onion, coarsely cut up

　　2 large cloves garlic

　　1 rib celery, coarsely cut up

　　1 carrot, coarsely cut up

　　1 zucchini, coarsely cut up

　　2 cups coarsely shredded leafy greens, such as chard, spinach, dandelion, or hearty lettuce, or a mixture

　　8 to 10 fresh parsley sprigs

　　6 fresh cilantro sprigs

　　2 fresh thyme sprigs or 1/2 teaspoon dried thyme

　　1 small bay leaf

　　1 teaspoon kosher salt

　　10 cups (2 1/2 quarts) water

　　

Step 1

In a large pot, combine all the ingredients, cover partially, and bring to a boil over high heat. Decrease the heat to maintain a brisk simmer and cook until the vegetables are very soft and the broth is well colored, about 1 hour.

　　

Step 2

Strain through a fine-mesh sieve and cool completely. Or, cool completely in the pot, then strain into storage containers. Refrigerate uncovered until chilled. Cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 weeks.

　　Sausage