The River Cottage’s Vegetable Bouillon (a.k.a. Souper Mix)
★★★★★
MAKES
three to four 8-ounce jars (but halves well)
Ingredients
9 ounces
leek
7 ounces
fennel
7 ounces
carrot
9 ounces
celery root
2 ounces
sun-dried tomatoes
2 or 3
garlic cloves
3 1/2 ounces
parsley
3 1/2 ounces
cilantro
3/4 cup
plus 1 tablespoon fine sea salt
Instructions
- Note: The ingredients above are given in prepared weights — i.e., they should be washed, trimmed of any stringy or tough parts, and peeled where necessary before weighing.
- The helping hand of a food processor is essential in this recipe. Simply put all the ingredients into the processor and blend together. The result will be a moist, granular paste. Spoon into clean jars with tight-fitting lids.
- Keep one jar of the mix in the fridge—within easy reach for everyday cooking. The rest can be stored in the freezer—it will stay soft and spoonable due to all the salt. Use within six months.
- To use the souper mix directly from the refrigerator or freezer, just stir about 1 teaspoon of it into 1 cup of hot water.
