Almost all of my soups are founded on my homemade Cook's Illustrated-inspired quick roasted chicken broth. I endeavor to hang on to veggie scraps make vegetable broth, but my husband always complains about my using the results because, and I quote, "It tastes too vegetably." He, on the other hand, makes some beautiful Asian broths with dashi and other semi-obscure ingredients, the secrets of which I have not learned. I've had a recipe hanging around for a while to make a parmesan broth, and I love the idea of lemongrass broth. I will definitely be stealing the idea of corn broth as well.

Heidi--I'm super curious and enthusiastic about your broth adventures. Bring it on! I enjoy infusing cooking liquids for soups and lentils with ginger, bay leaves, and whatever spices my hands feel inspired to pull out of the pantry. I think of it like making tea really. But I have little patience for traditional veggie broth which sometimes tastes flat to me and calls for veggies I never seem to have on hand.

Love a good healthy light (lite) broth to keep me company any time of year. Do you think I could use lemongrass paste/puree from a tube? I recently bought one and have been dying to use it, but don't quite know how much is too much...Thanks if you have a moment.

HS: Hi MIchelle - I would just do it to taste, starting with a small bit and building from there! Good luck

The recipe looks good, but the pictures are amazing. I love them!!!

This broth sounds so rich and complex! I usually just make the standard quick vegetable broth with a pile of scraps from the freezer; if we happen to roast a chicken (an every-6-months proposition at our house) the carcass gets boiled for basic chicken stock. I love the idea of customizing broths for super easy soups!

Simple soups are lovely. What are the greens in the bowl?

This sounds divine Heidi. Two things I keep in the freezer for a similar broth: corn cobs (I usually shave the kernels off and eat them in various ways, then toss the cobs in a ziplock and into the freezer) and leek tops, also tossed into the same ziplock. And rinds from parmesan and other hard cheeses. Really nice combo.

the garnish, is it sesame seeds?

I have some fresh curry leaves in the freezer as well as lemongrass - think I will throw that in too.

I've been making stock soups for some time, but never thought about broths based on particular ingredients. I think you've just opened up a whole new culinary chapter for me!

Such a beautiful poached egg Heidi!!

We have a ton of lemongrass right now and I was wondering how I should use it. I think I might make this in bulk and freeze it for a quick soup base. Thanks for sharing!

For those of you curious about the lovely bowls - they were made by local artist Jessica Niello. I often come across her work at The Perish Trust on Divisadero. -h

I love broth, and I agree that it's quite nice to have in the summers too! Sometimes our office AC is a little too enthusiastic.... One of my favorite combinations is mushrooms, scallions, a little garlic, some chili flakes, and then a touch of miso or tamari (depending on my mood and what's in the fridge). Pretty basic but very easy and feels so nourishing! I'll drink it alone or use it to quick-cook some thinly sliced vegetables, then have that as a more substantial soup.

A broth that has stayed prominent in my mind for many years now is the simple but vibrant beet and lemon broth from Unplugged Kitchen by Viana La Place. When I searched for a link to the recipe, the first one that came up was on a blog that thanked you, Heidi, for an interview with Ginny Evans, which led the blogger to seek out the cookbook and find this recipe! http://nourish-me.typepad.com/nourish_me/2009/05/tonic.html

Yes! I whole-heartedly agree that summer is a great time for thin, flavor-forward broths. And this lemongrass broth sounds amazing. I was just working on a southwestern-style summer squash soup and used a similar method to create the broth, but the post is forthcoming.

I make organic chicken and beef bone broth on a regular basis now, including with fish bones. You can make it as delicate or intense as you like, going Thai or Indian or Mexican or Mediterranean. You get the extra nourishment from the minerals extracted from the bones and cartilage. Going back to vegetable broth or stock doesn't quite satisfy like bone broth.

I love any kind of broth but have only ever done Asian broths and a classic vegetable broth. Yours sounds so easy yet really interesting to try out! Yum, will have to try this during summer, the lemongrass taste must be absolutely delicious! Would definitely love that with dumplings! Thanks for sharing... :)

Looks divine! How do you make that gorgeous poached egg?

They always turn out prettier when you do one at a time. I Could write up the play by play at some point, but the jist is - deep water in saucepan, swirl simmering water into a whirlpool, ease egg in.

this looks and sounds delicious. will def be trying. :) I have become a huge fan of making bone broth. I craved it actually when I was pregnant so I started making it. Organic lamb bones became my favorite with a whole head of garlic cloves, chopped onion, celery, carrot, japanesse sweet potato, fresh ginger root, a few hot chills, kombu, a splash of apple cider vinegar to extract all the minerals out of the bones and a nice handful of sea salt topped with filtered water - prob 10 - 12 cups depending on how big my pot is. I bring to light boil, skim off foam and then turn down to simmer for a good 8 hrs or so. Strain and fill in some silicone ice cube tray, freeze the stock and use as like a bouillon when making soup or grains or add miso paste and make a miso soup!