Making stock is a great way to use up veggies, but if you’re not planning to make soup right away, it can cause storage issues. Solution? Make concentrated stock and freeze it into bouillon cubes.
Yield: several cups of bouillon
Time: an hour, plus time to freeze
Tools
- knife
- medium stockpot
- wooden spoon
- blender
- several ice cube trays
- freezer safe container
Ingredients
- 1 T olive oil
- 1 medium onion, diced
- 1 medium leek or 4 green onions, cleaned and sliced
- 1 shallot, minced
- 1 clove garlic, minced
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 2 T fresh herbs (parsley, thyme, rosemary…) or 2 t dried herbs
- salt
- pepper
- several cups water
Directions
Heat the oil over medium heat, add the onion and leek, and sauté 5-6 minutes. Add shallot and garlic, sauté another minute.
Add carrot, celery, herbs, and a dash of salt and pepper. Mix well, then add enough water to cover by an inch.
Simmer for 20-25 minutes, until carrot is tender.
Let cool, then blend until perfectly smooth.
Pour into ice cube trays and place in freezer.
When frozen, transfer the cubes to a container and keep frozen until ready to use.
Notes
This recipe makes several cups of concentrated stock (bouillon).
For each cup of water in your soup or sauce recipe, add 1-2 bouillon cubes, depending on size.
Ideally you should let the cubes thaw before adding, but if time is an issue, just go ahead and add the cubes directly to the soup and turn up the heat a bit to help them melt quickly.
In a pinch, you can just melt a few cubes without additional water for a quick and tasty broth to sip.
Help
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