Summer Vegetable Broth

by gerard on May 22, 2014

Summer Vegetable Broth recipe by Gerard Maras

"A light summer entree with garden fresh vegetables and home made pasta in a light vegetable consomme…"


NOTE: Any vegetables of you liking may be used in this dish. Select what is freshest and in season. Pasta may be omitted.

Summer Vegetable Broth

  • 1 baby bok choy, quartered
  • 2 baby 2" length summer squash
  • 2 Swiss chard leaves, julienned
  • 1/4 Vidalia onion, julienned
  • 8 cherry tomatoes, halved
  • 1/4 fennel bulb, julienned
  • 1/2 medium-sized carrot, sliced
  • 3 mushrooms, sliced
  • 1 basil leaf, chiffonade
  • 10 leaves Italian Parsley….torn
  • 1 small dill sprig…torn
  • 2 cups vegetable stock
  • 3 ounces fresh pasta
  • salt, pepper to taste

Vegetable Stock

  • 4 ounces sundried tomatoes
  • 5 medium vine ripe tomatoes, coarsely chopped
  • 1 chopped leeks
  • 1 chopped onion
  • 2 stalks chopped celery
  • 2 chopped carrots
  • 1/2 bulb chopped fennel
  • 1/2 red bell pepper
  • 1/3 beet
  • 3 mushrooms, chopped
  • 1/4 teaspoon saffron
  • 1 teaspoon sea salt
  • 3 bay leaves
  • 12 black peppercorns
  • 1 sprig rosemary
  • 2 basil leaves
  • 3 sprigs fresh thyme
  • 1 1/2 gallons water

Prepare the Vegetable Stock

"A clear broth of tomato, vegetables and herbs…used with seafood or soups."
In a large stainless sauce pot combine all ingredients in water
Bring to a boil then return to a moderate heat
Simmer stock for 1 hour, then strain through a fine mesh sieve or 'chinois'
Pour stock into a clean stainless stock pot and simmer for additional 30 minutes. Adjust seasonings as needed.
Stock may require more tomato depending on the flavor of the tomatoes used…..Mussels or other seafood or flavoring may be added to stock in accordance with its final use
After straining stock, allow to settle, then pour off clear stock , leaving residue on the bottom of container

Prepare the Summer Vegetable Broth

In a large (12") stainless sauce pan add vegetable stock, carrots and fennel.
Bring to a boil then reduce to a simmer
Cook for 2-3 minutes then add remainder of vegetables.
When vegetables are nearly tender add herbs , cooked fresh pasta and salt and pepper.
Portion into two large pasta bowls and drizzle with olive oil

Serves 2

Print Friendly

Previous post:

Next post: