After preparing homemade "V-11", I was left with an enormous amount of
pulp from the salad vegetables I had juiced. As an experiment, I
added water and _barely_ simmered the mixture for 24 hours, which
permitted it to caramelize. I placed the pulp in a sieve and let it
drain for several hours with a weighted lid on top. At the end of
this time and without any seasoning, I had the most beautifully
flavored vegetable broth I have ever tasted - an incredible
base/backdrop for any soup
For the record, to obtain approximately 3 quarts of vegetable juice
the following amounts were used: 12 Roma tomatoes, 2 small(er) bunches
carrots, 2 medium beets, top 2/3 bunch celery, 1-1/2 cucumbers, 1/2
bunch radishes, 1 bunch scallions (or 1 leek), 1/2 lg. bunch curly
parsley, 1/3 head cabbage, 1-1/2 bell peppers, 1 bunch spinach, juice
1 lemon. Season according to personal taste with Worcestershire
sauce, salt, etc. If the tomatoes of the season are particularly
lacking in flavor, add 1/2 small can tomato paste. To maintain
freshness add 2 tsp. ascorbic acid powder (Vit. C).
Mabry
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