Homemade Bouillon Base

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)

1. Place the leeks, fennel, carrot and celery in the food processor and pulse about twenty times.
2. Add the celery root, sun dried tomatoes, shallots, garlic and pulse again.
3. Add the salt, pulse some more.
4. Then add the parsley and cilantro and process until the mixture becomes a smooth, moist paste
5. You should end up with a moist, loose paste of sorts.
6. Use about 1 tsp of bouillon base per 1 cup of water, and adjust amount to taste.