Homemade Broth, Safe Blending and Croutons

Homemade vegetable broth

Ingredients (About 2 quarts)

• 1 large yellow onion, quartered (no need to peel)
• 2 carrots, cut in 2-inch pieces
• 2 celery stalks, cut in 2-inch pieces
• Dark green tops of 1 or 2 leeks, well rinsed
• 2 garlic cloves, smashed
• 1 bay leaf
• 3 sprigs fresh thyme (or 1/2 teaspoon dried)
• 4 parsley stems
• 6 black peppercorns
• 1/2 teaspoon fine sea salt
• 10 cups cold water

Method

1. Put everything in a large pot and bring to a boil over medium heat.
2. Skim off any foam, lower the heat and simmer gently, uncovered, for 45 minutes. The surface should barely tremble.
3. Strain through a fine-mesh sieve lined with a paper towel. Press the vegetables lightly, without mashing them, or the broth will turn cloudy.

Blending hot soup safely

1. Immersion blender: take the pot off the heat. Plunge the blade completely into the soup before you switch it on, and keep it under the surface until you switch it off. Tilt the pot slightly so the soup is deep enough. A blade that breaks the surface sprays hot soup.
2. Countertop blender: let the soup cool for 5 minutes. Fill the jar no more than one-third to half full and blend in batches. Remove the small center cap of the lid and cover the opening with a folded kitchen towel, held down with your hand, so the steam can escape.
3. Start on the lowest speed. Check your blender's manual to make sure it is safe for hot liquids.
4. For an extra-silky potage, pass the blended soup through a fine-mesh sieve.

Croutons

1. Cut 2 cups of day-old baguette or country bread into 1/2-inch cubes. Toss with 2 tablespoons olive oil and a pinch of salt.
2. Bake on a sheet pan at 375°F (190°C) for 8 to 10 minutes, stirring once, until golden. Or cook them in a skillet over medium heat for 4 to 5 minutes.