Sous Vide Vegetable Broth

Name: Sous Vide Vegetable Broth
Yield: Makes about 3 quarts
Ingredients: 7 cups, water; 2 pounds, onions, halved and sliced thin; 3 , carrots, peeled and sliced thin; 2 , celery ribs, sliced thin; 1 , tomato, cored and chopped; 5 ounces, white mushrooms, trimmed and sliced thin; 4 , scallions, sliced thin; 8 sprigs, fresh thyme; 1 teaspoon, black peppercorns; ½ teaspoon, salt; 3 , bay leaves

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Vegetables

Make Ahead

Soups

Vegetable broth needs to be cooked gently to bring out the subtle flavors of its ingredients, and sous vide is a perfect method for the task.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVESMakes about 3 quarts

TIMESous vide: 3 to 4 hours; active cooking time: 25 minutes

Sous Vide Temperature185°F/85°C

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

For this recipe, we combined classic broth-base vegetables—onion, carrot, and celery—with mushrooms (for earthiness), tomato (for acidity), and scallions (for an allium boost). Thyme, bay leaves, and peppercorns provided herbal background n...

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