Vegetable Bouillon Recipes

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VEGETABLE BOUILLON



Vegetable Bouillon image

Provided by Molly O'Neill

Categories     lunch, soups and stews, side dish

Time 3h10m

Yield Six servings

Number Of Ingredients 18

2 medium onions, peeled
3 ribs celery
2 leeks, white and light green parts only, washed well
2 parsnips, peeled
2 small carrots, peeled
2 small fennel bulbs
4 teaspoons olive oil
1 plum tomato, diced
3 quarts water
Kosher salt to taste
1 rib celery, thinly sliced on the diagonal
1 carrot, peeled and shaved with a vegetable peeler
1/2 cup pea shoots
1 small red onion, peeled and thinly sliced
1/4 cup shelled peas
1/2 fennel bulb, trimmed and finely shaved
1 leek, white and light green parts only, washed well and thinly sliced crosswise
1/4 cup mixed fresh leaves of parsley, tarragon and chervil and fennel fronds

Steps:

  • To make the bouillon, cut 1 of the onions, the celery, leeks, parsnips, carrots and fennel into 1-inch dice. Heat 3 teaspoons of olive oil in a large pot over low heat. Add the diced vegetables and sweat, stirring frequently, until soft but not browned, about 20 minutes.
  • Meanwhile, cut the other onion in half crosswise. Heat a small heavy skillet over medium-high heat until smoking. Brush with 1 teaspoon of oil. Place the onion in the skillet cut side down and cook until blackened.
  • Add blackened onion, tomato and water to pot and bring to a boil. Simmer for 1 1/2 hours. Season lightly with salt.
  • Line a strainer with a thin cotton tea towel, place over a bowl and strain the bouillon. Let the vegetables continue to drip at least 1 hour. Discard the vegetables.
  • To serve, bring the bouillon to a boil in a large saucepan. If using celery or carrot, add to the pot and cook for 3 minutes. Add any remaining garnishes except herbs and cook just until warmed through.
  • Using a slotted spoon, divide the garnishes among 6 bowls. Remove the bouillon from the heat and sprinkle in the herbs. Ladle over the vegetables and serve immediately.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1800 milligrams, Sugar 11 grams

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