Part two of our vacation started with all of us being ill, one after the other. Nothing serious. Just stomach flu. But enough to put us out of action for a couple of days. Today, we were able to eat fairly normally again. We had homemade broth with veggies. So nourishing and so luscious.
I started with the broth while preparing the vegetables. I used young potatoes, carrots, broccoli, green beans, stalk celery, spring onion and zucchini. I simmered the peels, ends and leaves in salted water seasoned with thyme, sage, rosemary and savory until all the delicious flavors had transferred to the broth.
In the meantime, I chopped the veggies as well as the garnish (red radish, onion stalks and celery leaves). I sieved the broth and added the potatoes, carrots and broccoli. After ten minutes of boiling time, I added the rest of the veggies and boiled everything for another five minutes. At the very end, I added a good chunk of butter and a generous dollop of crème fraîche. Right before serving, I decorated with the the radish rounds, onion stalks and celery leaves as well as with oregano blossom.