Vegetable Broth Base

By lorik

Makes about 1 3/4 cups base; enough for 7 quarts broth

For the best balance of flavors, measure the prepped vegetables by weight. Kosher salt aids in grinding the vegetables. The broth base contains enough salt to keep it from freezing solid, making it easy to remove 1 tablespoon at a time. To make 1 cup of broth, stir 1 tablespoon of fresh or frozen broth base into 1 cup of boiling water. If particle-free broth is desired, let the broth steep for 5 minutes and then strain it through a fine-mesh strainer.

Ingredients

• 2 leeks, white and light green parts only, chopped and washed thoroughly (2 1/2 cups or 5 ounces)
• 2 carrots, peeled and cut into 1/2-inch pieces (2/3 cup or 3 ounces)
• 1/2 small celery root, peeled and cut into 1/2-inch pieces (3/4 cup or 3 ounces)
• 1/2 cup (1/2 ounce) parsley leaves and thin stems
• 3 tablespoons dried minced onions
• 2 tablespoons kosher salt
• 1 1/2 tablespoons tomato paste
• 3 tablespoons soy sauce

Preparation

Step 1

Process leeks, carrots, celery root, parsley, minced onions, and salt in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, 3 to 4 minutes. Add tomato paste and process for 1 minute, scraping down sides of bowl every 20 seconds. Add soy sauce and continue to process 1 minute longer. Transfer mixture to airtight container and tap firmly on counter to remove air bubbles. Press small piece of parchment paper flush against surface of mixture and cover. Freeze for up to 6 months.