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Seasoning for vegetable broth

updated

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Ingredients for 1 servings:

  • 500 g onion(s)
  • 500 g tomatoes
  • 500 g carrot(s)
  • 500 g leek
  • 500 g celeriac
  • 340 g parsley root(s)
  • 15 g parsley, freeze-dried
  • 100 g fennel
  • 500 g salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Soup base without drying, boiled down virtually unlimited shelf life – for 17 jars of 200 ml each

All quantities are net weights. Clean and chop all ingredients, then mince or puree. Add salt and dissolve in the vegetables. Pour into 17 200 ml jars and boil for 30 minutes at 99°C (time starts from when the desired temperature is reached). Closed jars have a virtually unlimited shelf life. Opened jars will keep for at least 1 year in the refrigerator (always remove the seasoning with a clean spoon). Dosage: 1 heaped teaspoon (approx. 13 g) of seasoning to 250 ml of water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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