Vegetable Bouillon

Name: Vegetable Bouillon
Ingredients: 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

18 ingredients

19 steps

Ingredients

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

Directions

1

To make the bouillon, cut 1 of the onions, the celery, leeks, parsnips, carrots and fennel into 1-inch dice.
2

Heat 3 teaspoons of olive oil in a large pot over low heat.
3

Add the diced vegetables and sweat, stirring frequently, until soft but not browned, about 20 minutes.
4

Meanwhile, cut the other onion in half crosswise.
5

Heat a small heavy skillet over medium-high heat until smoking.
6

Brush with 1 teaspoon of oil.
7

Place the onion in the skillet cut side down and cook until blackened.
8

Add blackened onion, tomato and water to pot and bring to a boil.
9

Simmer for 1 1/2 hours.
10

Season lightly with salt.
11

Line a strainer with a thin cotton tea towel, place over a bowl and strain the bouillon.
12

Let the vegetables continue to drip at least 1 hour.
13

Discard the vegetables.
14

To serve, bring the bouillon to a boil in a large saucepan.
15

If using celery or carrot, add to the pot and cook for 3 minutes.
16

Add any remaining garnishes except herbs and cook just until warmed through.
17

Using a slotted spoon, divide the garnishes among 6 bowls.
18

Remove the bouillon from the heat and sprinkle in the herbs.
19

Ladle over the vegetables and serve immediately.