Julie kindly shared with me this link to the recipe that inspired making my own bouillon base. I only made slight changes but am hoping to play with the amounts a little more in the future and I definitely want to make a cilantro free version for my friends who have the bizarre aversion to cilantro. hee hee
This delightful recipe made a lot of bouillon base; about three 500 ml jars worth! Leaving enough room at the top of each jar, I put all but a small amount in the freezer. It does not freeze solid in the freezer so that’s a perfect place to keep it. You need a food processor and having a kitchen scale is quite handy when making this soup base. (I can let anyone know roughly how many of each ingredient I used if there is interest in making this without a kitchen scale.)
Here’s what I did:
Homemade Bouillon Base
- 150 g Leeks, sliced
- 200 g Fennel bulb, chopped
- 200 g Carrot, chopped
- 100 g Celery, chopped
- 100g Celery Root (Celeriac), peeled and chopped
- 40 g Sun-Dried Tomatoes
- 100 g Shallots, peeled and roughly chopped
- 3-4 cloves Garlic
- 250 g fine grain Sea Salt
- 40- 50 g flat-leaf Parsley, loosely chopped
- 60 g Cilantro, loosely chopped (optional but I might increase the parsley if omitting)
- Place the leeks, fennel, carrot and celery in the food processor and pulse about twenty times.
- Add the celery root, sun dried tomatoes, shallots, garlic and pulse again.
- Add the salt, pulse some more.
- Then add the parsley and cilantro and process until the mixture becomes a smooth, moist paste
- You should end up with a moist, loose paste of sorts.
- Use about 1 tsp of bouillon base per 1 cup of water, and adjust amount to taste.