Flavour Enhancer Bouquet Garni For Soups Recipes

FLAVOUR ENHANCER BOUQUET GARNI FOR SOUPS

Steps:

• Tie all the herbs together with a string.
• Then, hang the herbs into the soup or any other dish which is being slow-cooked.
• Tie the loose end of the string to the handle of the pan.
• Note: Alternatively, you can tie the herbs in a muslin cloth.
• Enjoy the extra awesome burst of flavour this will provide to your soup!
• Dont forget to share this simple trick/recipe with all your family and friends!

CLASSIC BOUQUET GARNI

Steps:

• Make ingredients into a bundle with the herbs on the inside .
• Lightly tie with white string.
• Leave a long enough "tail" to tie to the handle of the pan for easy removal at the end of cooking.

BONNIE'S HOMEMADE BOUQUET GARNI (SPICE)

Steps:

• 1. HOW TO MAKE A FRENCH BOUQUET GARNI: Combine all herbs in a small bowl. Since spices lose their flavor as time passes, do not make large batches of bouquet garni. Instead, make smaller batches that can be used within one month. Keep the spices inside an airtight container in a cool, dark area. Avoid storing them above the stove as heat can interfere with the spices' flavor. Your aim in making a bouquet garni should be to produce a balanced, complex flavor that makes your diner want to take another bite, not analyze it. In other words - don't overpower your dish with the bouquet garni.
• 2. This traditional French bouquet garni will add real French flavor to any Provencal dish. If you're not into French cuisine use it to complement your salads, vegetables, meat dishes and even hot desserts.
• 3. HOW TO MAKE A TRADITIONAL BOUQUET GARNI: It's easy to make. Let's start with the traditional bouquet garni. A simple but flavorful "broth posy" consisting of parsley, time and bay leaf.
• 4. Tie the herbs together in a little bundle with a piece of string. Add the bouquet garni to any stew, sauce or casserole you are preparing. You can use either fresh or dried herbs. Typically it is added at the beginning of a soup, sauce or stew recipe and allowed to simmer for a long time with the other ingredients. At the finish of the cooking time, it will be removed and discarded.
• 5. Cook's Tip: Some other suggestions for bouquet garni: Beef: marjoram, oregano, orange zest, parsley, thyme Pork: marjoram, rosemary, sage, and thyme Lamb: garlic, mint, rosemary, savory, thyme Fish: basil, cilantro, fennel, parsley, thyme Chicken: marjoram, sage, savory, tarragon, thyme,