This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.
Recipe information
Total Time
1 hr
Yield
Makes about 6 cups
Ingredients
8
cups water
3
/4 cup chopped onion
1
/2 cup chopped carrot
1
/2 cup chopped celery
1
/2 cup chopped zucchini
1
/2 cup chopped cabbage
1
/2 cup chopped turnips
1
/2 cup chopped mushrooms
1
bunch fresh flat-leaf parsley
1
/2 cup mixed chopped fresh herbs such as basil, tarragon, and chives
Need to make a substitution?
Preparation
Put all ingredients in a 4-quart heavy saucepan and bring to a boil over moderately high heat. Boil, uncovered, 20 minutes, then pour through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.