Vegetable Boullion

[Guest guest]

Vegetable Bouillon

 

1 bunch fresh thyme

1 bunch fresh flat leaf parsley

1/2 tsp whole black peppercorns

1/2 tsp whole fennel seed

1 750 ml bottle dry white wine

1 leek, white and pale green parts, sliced into 1/4 inch rounds well washed.

2 medium carrots, sliced into 1/2 inch rounds

1 lemon, sliced into 1/4 inch rounds

3 diced bay leaves

2 tbl kosher salt

 

Fit a 10 qt poacher with a rack in the bottom and place the poacher over two

burners on top of the stove (or use a large stockpot) Fill with 7 quarts water

(about three quarters full)

Tie thyme, parsley, peppercorns, and fennel seeds together in a small piece

of cheesecloth to make a bouquet garni, and place in poacher; add wine, leek,

carrots, lemon, bay leaves, and salt. Cover, and bring to a simmer. Uncover;

gently simmer for 30 minutes. Discard bouquet garni. Let bouillon cool to room

temperature, about 1 hour. The bouillon can be refrigerated for up to 1 week or

frozen for up to 3 months.

Makes 6 quarts

 

Not TNT!!

 

Marilyn Daub

Vanceburg, KY

mcdaub

My cats knead me!!