VEGGIE BOUILLON

VEGGIE BOUILLON image

Number Of Ingredients 10

1 medium leek, light green bottom part only, sliced and well-washed
1 medium fennel bulb, chopped
1 large carrot, well scrubbed and chopped
2 stalks celery
10 sun-dried tomato halves, without oil, chopped roughly (reconstitute first if necessary)
1 shallot, peeled
1 garlic clove, peeled
3 medium scallions, trimmed
1/2 cup salt, fine grained
2/3 cup parsley, loosely chopped

Steps:

Place the first four ingredients in food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and pulse (use a spatula to push bottom matter out of the way as needed). Run the machine for a while to chop things up as finely as possible. You should end up with a moist, loose paste of sorts. Freeze in a well-sealed container. To use, start with 2 teaspoon of bouillon per cup of water, and adjust from there based on your personal preference. Makes roughly 3 1/2 cups. Serving 1 Tablespoon.