Vegetable Bouillon

Name: Vegetable Bouillon
Yield: 6 servings
Cuisine: French
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; ½ cup pea shoots; 1 small red onion, peeled and thinly sliced; ¼ cup shelled peas; ½ fennel bulb, trimmed and finely shaved; 1 leek, white and light green parts only, washed well and thinly sliced crosswise; ¼ cup mixed fresh leaves of parsley, tarragon and chervil and fennel fronds

By Molly O’Neill

Published March 23, 1996

Total Time: 3 hours 10 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD;Fluent in French

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:Six servings

THE BOUILLON

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

SUGGESTED GARNISHES (CHOOSE 2 OR 3)

1 rib celery, thinly sliced on the diagonal
1 carrot, peeled and shaved with a vegetable peeler
½ cup pea shoots
1 small red onion, peeled and thinly sliced
¼ cup shelled peas
½ fennel bulb, trimmed and finely shaved
1 leek, white and light green parts only, washed well and thinly sliced crosswise
¼ cup mixed fresh leaves of parsley, tarragon and chervil and fennel fronds

Ingredient Substitution Guide

Preparation

Step 1
To make the bouillon, cut 1 of the onions, the celery, leeks, parsnips, carrots and fennel into 1-inch dice. Heat 3 teaspoons of olive oil in a large pot over low heat. Add the diced vegetables and sweat, stirring frequently, until soft but not browned, about 20 minutes.
Step 2
Meanwhile, cut the other onion in half crosswise. Heat a small heavy skillet over medium-high heat until smoking. Brush with 1 teaspoon of oil. Place the onion in the skillet cut side down and cook until blackened.
Step 3
Add blackened onion, tomato and water to pot and bring to a boil. Simmer for 1 ½ hours. Season lightly with salt.
Step 4
Line a strainer with a thin cotton tea towel, place over a bowl and strain the bouillon. Let the vegetables continue to drip at least 1 hour. Discard the vegetables.
Step 5
To serve, bring the bouillon to a boil in a large saucepan. If using celery or carrot, add to the pot and cook for 3 minutes. Add any remaining garnishes except herbs and cook just until warmed through.
Step 6
Using a slotted spoon, divide the garnishes among 6 bowls. Remove the bouillon from the heat and sprinkle in the herbs. Ladle over the vegetables and serve immediately.