About a month or two ago I came across a recipe for homemade bouillon, and wanted to try it. Of course I put it off and forgot all about it, until I had a craving for some soup.
Here in Denmark, it's hard to find chicken/beef/vegetable stock in a can. If you want broth, you will have to use bouillon cubes or make it from scratch. I don't know about you, but I find making vegetable broth from scratch a bit time consuming and wasteful. Though much more efficient, the bouillon is crammed full of MSG.
So, I decided to re-visit the forgotten recipe and adapt it to my personal taste and available ingredients.
1 medium (about 200 grams) fennel bulb, chopped
4 large (200 grams) carrot, well scrubbed and chopped
3-4 (100 grams) celery stalks
1/4-1/2 small (100 grams) celery root (celeriac), peeled and chopped
2 large ( about 400 grams) yellow onion
6-8 medium garlic cloves
1/4 cup sea salt (adjust to taste)
1/2 cup (about 40 grams) flat-leaf parsley, loosely chopped
2 heaping tablespoons chopped cilantro (I can only get this in a jar here, but fresh is way better).
I began by adding the first few ingredients into the food processor and pulsed about 20 or so times. Then added more and more. If your food processor is filled to the top and you still have more ingredients, that's ok, just empty the processed veggies into a bowl and start over again. When all the ingredients are processed, then combine them thoroughly.
Place the mixture into bags or containers and store in the freezer.
Because of the salt, it won't solidify much at all.
When making soup, I normally use about 1-2 tablespoons of bouillon in a medium sized sauce pan, and 2-3 tablespoons for a large pot. You can decide what amount works best for you.
Kudos. For a lazy cook like me, it'd never occur to make my own. I like how its freezer friendly.
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