Sunday, 20 November 2011

Souper Mix

Souper Mix
Here is a great idea if you like to use your own stock in your cooking but find it a chore to make it for specific recipes.  Even if you make a batch of stock it still needs freezing which means using up valuable space.  We found this in the River Cottage Handbook No2; Preseves, by Pam Corbin.  This book is fantastic and has been a real godsend for us as we have made Christmas Hampers for family and friends this year. 

This particular mix has gone into one or two hampers for those that like to cook.  The benefit to making stock this way is that in it's preserved form it lasts for up to 6 months and by my calculations a standard jar could could make nearly 20 litres of stock! 

Here are the ingredients as stated in the book:

250g Leek
200g Fennel
200g Carrot
250g Celeriac
50g Sun-dried Tomatoes
2-3 Cloves of Garlic
100g Parsley
100g Coriander
250g Salt

If you follow the weights you can easily change one veg for another according to availability.  For ours we exchanged the celeriac for celery and used a mix of herbs including rosemary, thyme, sage and parsley.

All that is needed is to blitz everything in a large food processor.  You may need to do it in batches but if you do make sure you mix it well afterwards by returning it to the blender once the volume is reduced through the processing.  You should be left with a moist, granular paste.  Spoon the mixture into sterilised jars and seal with vinegar-proof lids.  Store in a cool, dry place for up to 6 months.

To use the souper mix, stir 2 teaspoons with 500ml of hot water.

TIP - to sterilise the jars, wash in hot soapy water, rinse and dry in a low oven.  Fill and seal as soon as possible from removing from the oven.

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