Golden BrothPosted: April 30, 2012
Everyone knows that homemade broth is the best broth, right? Yep. It totally is. But so often, I don’t have enough different vegetables sitting around to make broth. And who wants to go to the store just to make broth? Not me.
This is why I love golden broth-All the ingredients are simple pantry staples. It is delicious and vaguely chicken-y and will work in any dish calling for broth or stock. Less than ten minutes of hands-on time, only two tablespoons of oil, and a great, mild flavor make this my favorite broth.
On Friday I will be posting the veggie-zation of an old family recipe that involves this broth. It will be delicious! Stay tuned
1 onion, very coarsely chopped(unpeeled will make a yellower broth)
1 clove garlic, peeled and cut in half
1/2C yellow split peas
2 Tbsp oil
1 bay leaf
1 stalk celery(with leaves), coarsely chopped
1/2 tsp turmeric
2 quarts(8 cups) water
salt(Lots!) and freshly ground pepper
In a large pot over medium high heat, heat the oil and saute the onion, garlic and split peas until the peas are starting to brown a bit, and everything smells nice. Add the celery, bay leaf, turmeric and water. Bring it to a boil, and reduce the heat. Simmer for 1/2 hour to an hour.
When it’s done simmering, strain out the solids and add salt(quite a lot-like any homemade broth) and black pepper. proceed with making it into something delicious, or store it in the fridge for later.
Less simmering time will result in a clear, golden colored broth. More simmering time produces a cloudy(the picture is of broth simmered a little over an hour) but richer tasting broth. Both are delicious.
Makes about 6 cups of broth