Broths & Stocks

Vegetable Broth

A clean, aromatic vegetable stock — the base for the vegetable and wild-mushroom paellas. Makes about 3 liters. From a paella class at The Paella Club, Barcelona.

Ingredients

• 1kg white onion
• 500g carrot
• 500g leek
• 1 small potato
• 150ml extra virgin olive oil
• 250ml dry white wine
• 4L cold water
• 1 tbsp salt

Method

1. Wash all of the vegetables.
2. Chop them all into medium-sized cubes.
3. Place a large deep pot over medium heat.
4. Fry the chopped vegetables until softened and browned, about 10 minutes.
5. Add the water and bring the mixture to a boil.
6. Turn the heat down to low and simmer for 30 minutes (use a timer).
7. Using a spider or handheld sieve, skim off any foam that appears on the surface.
8. Once the broth has simmered 30 minutes, strain out all of the vegetables.
9. Return the liquid to the stove and reduce over medium heat for a further 20 minutes, until reduced by about three-quarters.
10. Remove from the heat and let cool to room temperature.
11. Refrigerate.
12. Chef's tip: this broth freezes well and keeps up to 6 months.

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