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

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.

Homemade Bouillon Base

Homemade Bouillon Base

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8 Responses to Homemade Bouillon Base

  1. debra says:

    Wow! This looks great – a boullion without sugar! My revelation this year has been homemade (and frozen) soup stocks…I’m a bit behind on the DIY wagon. This would take up far less space in my teeny freezer…thank you!

  2. elementsofmylife says:

    That looks awesome and like so much less work than actually cooking up soup stock and boiling it down. I’ll definitely be trying my own version of this when the weather turns.

  3. Kim says:

    I pinned this to my pinterest a few weeks ago, so glad to see the recipe tested and liked. I’ll definitely be making some up now, thanks!

  4. paxye says:

    That looks so good!!!

  5. Ania says:

    Wow, this looks awesome and must taste great in soups (I’m loving sun dried tomatoes in just about anything)! It was one of your recipes that motivated me to buy a food processor, now I have a great reason to finally get kitchen scale! :)

  6. greenteacher says:

    Hey, this is the recipe we make and use at home! I just made a huge batch because the leeks and fennel are in season. It’s deee-licious :)

  7. Annie says:

    We are so enjoying adding this to our recipes calling for stock. I LOVE that so many of you use this recipe too!

  8. Jeanine says:

    What a great idea. I’ve been so unhappy with my store bought boullions lately. I’m definitely gonna give this a try. And heck, why not add a few more things to that freezer of mine. :)

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