Making your own broth is one of the most rewarding kitchen tasks. Gather leftover vegetables, chop them up, simmer slowly, strain through a sieve or colander, and voila—no more stock cubes needed!
As an experienced home cook, I've perfected these basics over years of experimentation. Start with essentials like onion, leek, and garlic, then add fennel, celery, carrots, thyme, bay leaves, or fresh herbs like celery leaves and flat-leaf parsley. Skip potatoes to avoid cloudiness. For crystal-clear stock with longer shelf life, strain through cheesecloth or a tea towel—especially important for vegetable or fish versions.
Salt enhances flavor and preservation; season to taste for flexibility in soups. While stock cubes work for some dishes, homemade shines in flavor-forward recipes like garlic soup or risotto.
3 onions
3 garlic cloves
20 grams butter
1.5 liters water
salt
freshly ground black pepper
Finely chop onion and garlic. Melt butter in a pan, sauté until softened. Add water, bring to a boil, season with salt and plenty of pepper. Simmer on low for 30 minutes, then strain.
2 carrots
2 leeks
1 zucchini
1 onion
20 grams butter
1.5 liters water
2 bay leaves
4 sprigs thyme
1 bunch flat-leaf parsley
salt and pepper
Chop vegetables into pieces; finely dice onion. Melt butter, sauté vegetables. Add water, bay leaves, thyme, parsley, salt, and pepper. Boil, then simmer covered on low for 2 hours. Strain.
3 garlic cloves
5 onions
10 black peppercorns
1 celery stalk (600 grams)
2 liters water
5 dl dry white wine
7 sprigs fresh thyme
3 bay leaves
salt and pepper
Halve peeled garlic. Quarter peeled onions. Crush peppercorns. Cut celery into 5 cm pieces. Combine water and wine in a pot; add garlic, onion, pepper, celery, thyme, and bay leaves. Boil, then simmer covered on very low for 3-4 hours. Strain.
Use any white fish like whiting, haddock, or cod. Limit simmering to 1 hour max for best flavor—ideal for fish soup.
1 winter carrot
1 leek
1 onion
300 grams fish
handful flat-leaf parsley
2 bay leaves
8 peppercorns
2 liters water
salt
Chop carrot, leek, and onion finely. Combine in a large pot with fish, parsley, bay leaves, peppercorns, salt, and water. Boil, simmer 50 minutes. Strain through a sieve or tea towel. Boil again uncovered to reduce.
Text/recipe: Manon Sikkel
Image: Getty Images
Roasted bell pepper soup
Creamy avocado soup
Become a soup chef
