Tarragon Vegetable Broth

An incredibly good, pale salmon-colored vegetable broth originally used to poach halibut. It has many uses though; in any recipe that calls for broth, as a clear soup with crusty bread, as the liquid to cook rice in, as a soup base, etc. If you don't like tarragon or thyme, switch the herbs. If you're on the fence, give the thyme and tarragon a try, it's terrific.

• Ready In: 1 hr 10 mins
• Yields: 3 cups vegetable broth

Ingredients

• 2  small carrots, peeled and coarsely chopped
• 2  medium celery ribs, coarsely chopped
• 1  small onion, coarsely chopped
• 1  medium leek, coarsely chopped and well washed
• 1  medium  ripe tomatoes, coarsely chopped
• 15  whole black peppercorns
• 2  cloves garlic
• 3  cups water
• 3⁄4 cup dry white wine
• 1⁄4 cup white wine vinegar
• 2  sprigs fresh thyme
• 1  sprig fresh tarragon

Directions

1. In a saucepan combine all ingredients through water; bring to a boil; reduce to a simmer and cook for 45 minutes, uncovered.
2. Add the wine, vinegar and thyme and cook for another 15 minutes; remove from heat; add tarragon and cool to room temperature.
3. Strain just before using; broth can be refrigerated up to 3 days.