Herb Broth Recipes

HERB BROTH

Steps:

• Place all ingredients in a saucepan. Bring to a boil, then lower heat and simmer for 10 to 15 minutes.
• Strain before using.

DETOX IMMUNE BOOSTING VEGETABLE HERB BROTH

Steps:

• In a large pot, bring all of the ingredients to a boil and reduce the heat to simmer. Cook for 20 to 30 minutes.
• Strain the broth into a large bowl or container with a fine mesh strainer. This will separate the solid ingredients from the broth.
• Enjoy!

SEA SCALLOPS IN HERB BROTH

Steps:

• In a medium saucepan, combine 1 1/2 cups parsley, 1 cup watercress, shallots, 1 1/2 cups water, and 1 teaspoon salt. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Strain; reserve liquid. Set aside.
• Season scallops on both sides with salt and pepper. Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a large skillet over medium heat. Cook half the scallops until golden brown, 5 minutes. Turn, and cook for 3 more minutes. Keep warm; repeat process.
• Return broth to a boil. In a blender, combine remaining parsley and watercress with hot broth. Cover blender with a towel to absorb any splashes, hold top firmly in place, and puree. Strain, and adjust seasonings. Pour broth into serving dish; place scallops on top.

VEGETABLE AND HERB BROTH

Steps:

• Combine water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt in a large pot.
• Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 1.5 hours.
• Strain broth through a fine sieve, pressing down on the solids to extract liquid and flavor.

HALIBUT AND COCKLES IN HERB BROTH

Steps:

• Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.
• Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and 1/2 teaspoon salt in a medium bowl; set aside.
• Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).
• Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.
• Bring stock to a boil. Pour half the stock into food processor with herbs; puree (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.

HERB BROTH

Steps:

• 1. Place all ingredients in a saucepan. Bring to a boil, then lower heat and simmer for 10 to 15 minutes.
• 2. Strain before using.

VEGETABLE-HERB BROTH

Steps:

• Combine all ingredients in medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until liquid is reduced to 2 cups, about 30 minutes. Strain broth; discard all solids. (Broth can be prepared 1 day ahead. Cover broth tightly and refrigerate.)