Ingredients

• peel from 6 - 7 large, brown-skinned potatoes
• 1 large onion, peeled
• 2 carrots, scrubbed but unpeeled
• 1 stalk celery
• 2 qts. water
• 1 large sprig parsley
• 1 1/2 tbsp. olive oil
• 1 small bay leaf
• 1/4 tsp. thyme
• pinch sage
• 1 clove garlic
• tabasco sauce
• 1 tsp. lemon juice

Directions

1. Combine all ingredients except tabasco and lemon juice in a large pot and simmer for 1 1/2 - 2 hours.
2. Strain out the vegetables for a clear broth. Sieve or puree in blender for a thicker broth, first removing the garlic and bay leaf.
3. Add a few drops of Tabasco sauce and lemon juice before serving to bring out the flavours.

Makes 6 cups.

Attribution: Potato Peel Broth by Cary Elizabeth Marshall, Thunder Bay, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.