The founders of the Bare Bones Broth Company not only know how to name a broth company like nobody’s business; they brew up a pot of hearty goodness that will cure what ails you and just launched a cookbook. This simple clear soup has never been trendier, and despite what you may have heard, it doesn’t have to involve bones. Break out some onions, garlic, scallions, leeks and shallots and prepare to sip on something wonderfully fragrant.
Reprinted with permission from The Bare Bones Broth Cookbook
- 2 large white onions, skin on, sliced
- 2 leeks, green ends included, sliced
- 1 bunch spring onions (scallions), sliced vertically
- 4-6 garlic cloves, rolled and smashed, skins on
- 4 small shallots, skin on, sliced into rounds
- 8 cups water
- 2 tablespoons white wine vinegar
- 4 cloves
- 2 bay leaves
- 1 teaspoon black peppercorns
For the broth
Combine all the ingredients in a large pan. Cover with a lid and bring to a boil.
Lower the heat to a simmer, and continue cooking for 2 hours until all the allium vegetables have softened, become totally transparent and are almost reduced to a pulp.
Strain the broth through a sieve (strainer), pushing through the finer vegetables with a wooden spoon. Set aside to cool.
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.