Vegetable Bouillon

Adapted from 101Cookbooks
Original recipe featured in The River Cottage Preserves Handbook
Makes approximately 3 1/2 cups

• 150 g | 1 regular leek, white and light green parts
• 200 g | 3 medium carrots, peeled
• 200 g | 1/3 stalk celery
• 30 g | about 6 sun-dried tomatoes
• 100 g | 1 large shallot, peeled
• 25 g | 3 - 4 large cloves of garlic -- roasted or raw
• 250 g | 7 ounces fine sea salt
• 40 g | about 1 bunch parsley, flat-leaf or curly

Chop everything roughly and combine all but the salt and parsley in the bowl of a food processor. You may need to pulse several times between ingredients to make enough room, depending on your model³. Process to a coarse puree then add the parsley and salt. Puree until mostly smooth.

Remove to freezer-safe containers. Store only what you need in the fridge, the rest in the freezer. The bouillon will still be easily usable straight out of the freezer due to the high salt content.

Usage: 1 teaspoon of bouillon per cup of water.

Notes:

1. You can change this recipe up to suit your tastes or what's in season. I'm looking forward to checking out this book when it arrives in the US to see what other combinations they recommend.
2. I wanted to use cilantro too but I had run out the day before.
3. I have a 7-cup and had to remove part of it at one point to make sure it pureed evenly. An 11-cup, on the other hand, would just chow through this in no time.