You take one big onion, cut it into pieces and throw it into a pot with some butter or oil, salt and pepper. While it’s heating up you take a celery root, peel it, cut it into pieces and throw it into the pot, too. The same goes for parsley root, four carrots and leek. You’ll need a bit more salt than you would expect but you can always taste what you do. So you’ll boil everything down until it’s an almost unrecognisable mass. It’s ok, I promise.
For the next steps it depends on what you’re wanting to do. A thick stew needs beans and potatoes or pearl barley. Soups need noodles or rice, or also potatoes but less. Once decided, you’ll estimate how much water you’re going to add. When you’re a bit afraid you can add it sip by sip. Don’t forget to taste your work! If you’re one modern person you can use one of these wand blenders but you don’t have to. The soup will just turn out fine. When you got your broth done you can also add more green vegetables to it. And of course you could add mettwurst, beef shank or whatever you might like. And if you don’t just keep it that way.
You may have noticed there are no additional seasonings because you don’t need them. Just add all the herbs you like and be aware that you might need more because your tongue is still used to taste some artificial stuff 😉
Have a good one!