1 lb. carrots, cut into pieces
1 small white onion, unpeeled
1 whole cloves
1 celery stick, cut into pieces
1 bay leaf
3 black peppercorns
1 sprigs of thyme, fresh
1 green bell pepper, sliced
2 quarts water
Bring all ingredients to a simmer over medium-high heat, then reduce to a slow simmer for 3 hours.
Let cool 1 hour, then strain carefully through colander.
Discard vegetables and reserve broth, or for thicker soup puree some of the strained vegetables with the broth.
Or for a vegetable soup leave the vegetables in.
Season with salt and pepper.
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