INGREDIENTS:
Leek, Shallot, Carrot, Lovage, Sage, Chives, Rosemary, Bay Leaf.
PREPARATION: To make the broth, add 2 tablespoons of vegetable stock (about 10 g) to 1 liter of water and boil for about 10 minutes. Let it cool and strain the liquid. It can be used as is, or it can be used as a base for risottos, soups, and cream soups.
If you prefer, you can use the infusion without removing the vegetables, which, thanks to the prolonged boiling, will regain some of their softness.
The amount of preparation to be used for the recipe can vary depending on the desired level of intensity.
Salt can be added.
Completely and naturally plant-based, tasty and aromatic, with a decidedly umami flavour and no added MSG.
