This week I preserved some of my winter garden to enjoy the rest of the year… based on the ‘souper’ recipe found in this river cottage preserves book.Basically, it’s a whizzed up jar of good hearty vegetables sure to brighten up almost any dish! This is a great way to preserve excess vegetables and herbs, just use what you have on hand, you could use most vegetables in the mix successfully.
Homemade Vegetable Stock:
- 2 leeks, sliced and well-washed
- 1 large or 2 small celeraic bulbs, peeled and chopped
- 4 carrots, peeled and chopped
- 1- 2 parsnips
- 5 medium garlic cloves
- Big bunch of flat-leaf parsley, loosely chopped
- Smaller bunch of cilantro/coriander, loosely chopped
- 2 Bay Leaves
- Small Bunch of Thyme
- Sprig of Rosemary
- 250g salt
Using your trusty food processor whizz everything up to form a thick paste, then add the salt. Store in jars (mine made about 3) in the fridge (or freezer if you think its going to take a few months to get through). I added a thin layer of oil to the top to preserve the color. Remember that this is very concentrate (not to mention salty) so add to dishes a small amount at a time, or by diluting in water approx 1 teaspoon per cup of water.