Photo: K8
Homemade Bouillon
11 ingredients
40 min
openrecipes
Inspired by a recipe in the River Cottage Preserves Handbook I made my own bouillon. I've been using it in soups and stews all week, and it's so much better than any canned broth I've tasted.
Estimated Nutrition (whole recipe, rough)
130
Calories
5g
Protein
1g
Fat
30g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 ounces / 150 g leeks, sliced and well-washed
- 7 ounces / 200g fennel bulb, chopped
- 7 ounces / 200g carrot, well scrubbed and chopped
- 3.5 ounces / 100 g celery
- 3.5 ounces / 100g celery root (celeriac), peeled and chopped
- 1 ounce / 30g sun-dried tomatoes
- 3.5 ounces / 100g shallots, peeled
- 3 medium garlic cloves
- 9 ounces / 250g fine grain sea salt
- 1.5 ounces / 40 g flat-leaf parsley, loosely chopped
- 2 ounces / 60g cilantro (coriander), loosely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes