Calories
116 kcal
Protein
3.6 g
Fat
0.4 g
Carbohydrates
18.6 g
Rinse the following ingredients under running water: celery, onions, ginger, carrots, leek bulb. Then peel them and add to the pot.
Rinse parsley, add the pot. Then pour in white wine and water (to cover all vegetables). Season with bay leaves.
Bring broth to a boil over high heat. Then reduce heat to low, cook until the liquid has evaporated by about a third. Finally, strain the broth.
To strain broth with cheesecloth, you will need: 1 empty pot of the same size, cheesecloth, mesh strainer and a ladle. Place the cheesecloth under running water, then wring out and transfer to the mesh strainer. Next, put it over the empty pot. Pour the broth with a ladle.
Bon Appetit!
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