Basic bouillon
Be careful, as scum will appear if you turn up the heat! Don't throw away the stems and skins of vegetables, make effective use of them. You can make delicious bouillon using any vegetables. Bouillon that is usually made with consommé cubes can be transformed into an authentic flavor with just a little effort
How to make it
1
Finely chop the carrots, thinly slice the onion and celery, roughly chop the poached tomatoes, and cut the cherry tomatoes in half
2
Add step 1 and all other ingredients to the water and simmer over low heat for 30 minutes, skimming off any scum
3
Strain step 2 through a strainer
Material1000cc
-
- Carrots with the skin on
- 50g
-
- Onion
- 1/4 piece
-
- celery
- 1 bottle
-
- Green part of a leek
- 1 share
-
- Fruit tomatoes
- 1 piece
-
- Bay leaf
- 1 sheet
-
- basil
- 1 sheet
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
- bouillon cube
- 1 piece
-
- water
- 1000cc
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