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Veggie Bouillon: Submitted by: Meg Martin | Date Added: 26 Nov 2013
Listed in: Soups, Stews, and Chowders

1medium leek, sliced, well washed
3 medium carrots, scrubbed/scraped, chunks
2 big stalks celery
3 x 4" chunk celery root, peeled, chopped
6 sun dried tomatoes, not oil packed
3.5 oz. onion or shallots, peeled
1 medium garlic clove
1 Cup Kosher salt
1.5 oz. parsley
2 oz. cilantro

Cooking Instructions

Place the leek, carrots, celery and celeriac in food processor and process for about 10 seconds or until the veggies are fairly finely chopped. Add the tomatoes, onion or shallots, and garlic and pulse again. Add the salt; pulse more. Add the parsley and cilantro. You may need to help the herbs to be incorporated in the mix. You should end up with a loose, moist paste.
Keep the paste in a container in the freezer and scoop out as needed. It will not freeze hard. Start with 1.5 tsp. per 1 cup of liquid. Adjust based on taste and preference.
You can make this with what you have on hand. Onions, celery, carrots and parsley are enough. Use 1/3 c. Salt for each 2 cups of finely chopped veggies/ herbs.
Don't use much can easily take over the blend.

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