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This document provides a recipe for a homemade vegetable bouillon or stock mix. The mix is a concentrated paste made from fresh vegetables like leek, fennel, carrot, celeriac, parsley, coriander, sun dried tomatoes, and salt that is preserved through blending and canning. To use it, you stir a few teaspoons of the paste into hot water to create an instant vegetable stock for soups, risottos, or sauces. The homemade mix is a healthier alternative to store-bought options and allows you to control the ingredients.

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126 views1 page

10recipe Stock

This document provides a recipe for a homemade vegetable bouillon or stock mix. The mix is a concentrated paste made from fresh vegetables like leek, fennel, carrot, celeriac, parsley, coriander, sun dried tomatoes, and salt that is preserved through blending and canning. To use it, you stir a few teaspoons of the paste into hot water to create an instant vegetable stock for soups, risottos, or sauces. The homemade mix is a healthier alternative to store-bought options and allows you to control the ingredients.

Uploaded by

diagnoz7auto7carsvan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Souper mix / Bouillon végétal

Thanks to Pam Corbin’s Preserves, River Cottage Handbook No 2

Ever wondered if all your soups taste the same? Try making this vegetable bouillon or
stock - every time you make it, it’s going to be slightly different, as the season’s likely to be
different. Great for soup, risotto or sauce. Preparing your own stock from scratch is easy
enough - but it does take time, so an instant home-made alternative is more than
welcome, particularly as the choice of vegetable bouillon powders and stock cubes on the
market is pretty limited. This is a concentrated paste of fresh vegetables simply preserved
with salt. It’s quick, easy to make, economic, you know exactly what you are eating, ie, no
e-numbers and the stock it produces is delicious.
Okay. You can use just about any herb or vegetable you like - the important thing is
that they are fresh and taste as vegetabley as possible. Preferred ingredients are shown
below, but you can also use young turnips, shallots, celery, swede, beetroot or peppers, as
well as bay, thyme, lovage or mint - almost anything, really. Bear in mind that the character
of the stock will vary depending on the ingredients you choose.
The following are prepared weights, ie, the ingredients are washed, trimmed and
peeled (where necessary).

Makes 3 x 340g jars


250g leek/poireau 2-3 garlic cloves/gousses d’ail
200g fennel/fenouil 100g parsley/persil
200g carrot/carrotte 100g coriander/coriandre
250g celeriac/célerie ravi 250g salt/sel
50g sun dried tomato/tomates sèches

Simply put all the ingredients into a food processor and blend together (you might need to
do this in two batches, depending on the size of your processor). The result will be a moist,
granular paste. Spoon into sterilised jars and seal with vinegar-proof lids.

Keep one jar in the fridge for easy reach. The rest can be stored in a cool, dark, dry place.
Use within six months.

To use the mix, just stir about 10g (2 teaspoon/petit cuillère) of it into 500 ml hot water.

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