Add to the cauldron the roughly cut vegetables; carrots, celery(complete with stalk and leaves), zuchini, bell peppers(cut in half with seeds and all), onions are whole with a slice in them.(do not cut through). garlic head (s) (complete) cut in half sideways. Ruttabegas and celery root cut in large chunks.
WARNING : do not include any of these, (brussel sprouts, broccoli, cauliflower, asperagus, spinach) as these release toxins as they are being blanched.
Omited intentionally is the quantities as these will be determined as per your individual tastes.
The leaves from any green vegetable may be added to this broth. (mustard, collards, beetroot, romain lettuce ect...).
Fill cauldron to one inch (2 1/2 cm) from the brim with spring water. Bring to a boil skimming the froth on occasion. Boil to where the vegetables no longer have any taste which will mean that they have transfered their properties to the liquid.
For a consentrate, boil uncovered until the liquid level drops. For a regular broth, boil covered. Salt, pepper and herbs should be added about midway into the process.
The process takes about two hours.
You want a lamb broth? Toss in some lamb. You want a fish broth ? Toss in some fish.
Allow to sit on the counter at room temperature until cold. Pass the whole thing through a cheesecloth or strainer to get the pulp out.
Once finished with the straining you now have a top quality, ultra nutritious broth. Place in containers and either refrigerate or freeze for later use. Do not allow to sit out overnight.
Beware of the chef who can only bring flavor to a dish by boiling oil, frying onions in some kind of fat, or basing in butter or lard ! These elements are extremely hazardous to your health.
Olive Oil should only be added at the end of the cooking process, never before.