Recipe for Potato Peel Broth and Garlic Broth

Instructions: First scrub the potatoes very thoroughly and cut away any blemishes, then peel them, cutting off strips at least 1/4 inch thick. Reserve the peeled potatoes for another use. Peel the onion and quarter it. Wash the carrots and celery and slice them.

Combine all the ingredients but the Tabasco and the lemon juice in a large pot and simmer for about 1 .5 hours, or until all the vegetables are very soft. If too much water evaporates during the cooking, add enough to keep all the vegetables covered with liquid. When the broth is done, there should be about 6 cups of it. But this may vary slightly. The most important thing is to taste it, smell it, look at it. If it is light brown, fragrant, and delicious, its ready; if it seems weak, simmer it a bit longer and reduce it; if it seems too strong, add a bit of water.

For a clear broth, just strain out all the vegetables through a sieve and correct the seasoning if necessary. For a soup with the consistency of a thin puree, first fish out the celery, garlic, and bay leaf, then press everything through a fine sieve until only a rather pulp is left.

Finally, for giving both Potato Peel Broth and Garlic Broth that final touch of seasoning, Ive found that a delightful flavor is brought out by the addition of a few drops of Tabasco or a few drops of lemon juice-or both.

Garlic Broth: Proceed exactly as for Potato Peel Broth, only add a full, large head of garlic rather than just one puny clove, and be sure to use olive oil. Break the head of garlic up intoseparate cloves and peel them if you wish, though they can also be used unpeeled-a method that many people feel yeilds richer flavor. Simmer the broth gently for a long time-1 .5 to 2 hours-and them strain everything out through a sieve for a fine, clear, and lelicate broth.

Each method yields about 6 cups of broth.