Let's Concentrate It. The Bouillon.

Let's be honest, that bouillon made out of those cubes isn't very good, well, even pebbles know that. But - really - is there anyone out there who's got the time to make it from scratch every time you want to make risotto? Let him who is without sin cast the first stone. Somebody else will remind me that there is also the freezer option...it's just that for me it's really inconceivable. Mine is so tiny that pebbles, him, he would make them laugh.

The solution to this tragedy came to me few days ago. When I read this post, I didn't think twice. Finally the door to the foodbloggers' realm opened up to me - the realm of the serious ones, I mean, those who know how to make cream puffs, who have sharp knives, own a lemon zester and who always have a stock of homemade bouillon ready to use. Never again without it.

Note to myself: the recipe comes from this little book, which will be published next summer. To be reserved, absolutely.


Homemade Bouillon Concentrate
for two small jars

fennel bulb 100 gr.
carrots 100 gr.
celery 50 gr.
zucchini 50 gr.
sun dried tomatoes 15 gr.
leeks 75 gr.
shallots 50 gr.
garlic 1-2 cloves
parsley 40 gr.
cilantro (or other herbs, as you'd like) 20 gr.
salt 125 gr.

I cut Heidi's the recipe in half, and I've substituted celery root with zucchini, and cilantro with more parsley, basil and bay leaves.
Wash all the vegetables and cut them in large pieces. Put everything in a food processor and process until you get a thick and moist paste. Divide the paste in two glass jars and keep them refrigerated. When you need to use it, dissolve about two tablespoons in each liter of boiling water.