Vegetable Broth

Un po di brodo . . . every Italian mother tries to ply their 'difficult' children with some nourishment Soup in some form or other is the universal panacea, the cure-all for all ailments. Often its chicken soup. Many Italians prefer a vegetable brodo which is lighter and easier to digest. This one is very simple to make and economical too, if you leave out the parmesan and butter.

Serves 6

Ingredients

8 bowlfuls of water
9 medium size potatoes, peeled
3 medium size onions, skin off
2 medium size carrots, scrubbed
a few celery stalks
4 tomatoes
a clove, salt
3 spoons of grated Parmesan
200 grams butter

Take a large saucepan and put in the water, potatoes whole, chopped onion, carrots, celery, tomatoes and clove. Bring to the boil and let simmer gently for about 2 hours.

Strain the broth and put the potatoes aside to use in another preparation.

Just before serving add the butter and parmesan.