Strong Vegetable Bullion

Separate the onion from the skin and roughly chop it. Brush the celery bulb neatly under running tap water and cut in half. Rinse the celery greens. From the leek, chop the wilted tips and leaves, cut the stalks in half and rinse thoroughly. Rinse and scrape the carrots and parsley roots, if needed. Rinse the cauliflower thoroughly. Cut out bad leaves from the white cabbage and split the cabbage halves once. Rinse the tomatoes, cut them in half and cut out the stalks. Rinse the beans and peas ditto, cut the tops and stem ends into small pieces. Remove the pea pods. Melt the butter in a large saucepan over low heat and sauté the greens briefly, making sure they do not turn color. Add the basil and season with salt to taste. Pour the cold tap water over the greens so that they are well covered. Boil the tap water and cook the greens for about 40 minutes – they should not fall apart. Do not stir the greens during the cooking time, because the broth will become cloudy. Pour the broth through a sieve into another saucepan and let it brew a little more at low temperature.

Our tip: Use a new type of bean for a change!

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