Vegetable Broth (II)
This light and refreshing broth is a perfect base for soups, but it can also be enjoyed on its own. This recipe also addresses the conundrum of what to do with spinach water. The delicate flavor of spinach (or asparagus, or peas) creates a subtle broth that can be repurposed for a number of other dishes. From soups to stews, vegetable broth is truly versatile, and is great for cooking grains, braising meats, or adding depth to any dish. This is the second vegetable broth recipe from The American Family Cook Book (1963). You can find the first one here. Unfortunately, there are no quantities given, so it is up to the cook to determine how prominent the vegetable flavors should be, how much broth is needed, and how creamy the final product should appear.
- Spinach, asparagus, or peas
- Water
- Cream, or evaporated milk
Add a little cream or evaporated milk to water in which spinach, asparagus, or peas were cooked.