📝 About This Recipe
This isn't just a base for other dishes; it is a crystal-clear, aromatic masterpiece that celebrates the pure essence of the garden. Unlike cloudy stocks, this bouillon is refined using traditional French techniques to achieve a shimmering amber hue and a deep, umami-rich profile. It’s a versatile liquid gold that elevates every grain, legume, or risotto it touches, yet remains elegant enough to be sipped on its own.
🥗 Ingredients
The Aromatic Base
- 2 large Yellow Onions (unpeeled and halved to provide golden color)
- 3 medium Carrots (scrubbed and cut into 1-inch rounds)
- 3 pieces Celery Stalks (including leafy tops, chopped)
- 1 large Leek (white and light green parts only, cleaned and sliced)
Umami & Depth
- 4-5 pieces Dried Shiitake Mushrooms (for deep earthy flavor)
- 1 Garlic Head (halved crosswise)
- 1 tablespoon Tomato Paste (caramelized for body and color)
- 1 4-inch strip Kombu (Dried Seaweed) (optional, for natural MSG-like richness)
Herbs & Spices
- 1 small bunch Fresh Parsley (stems included)
- 4 sprigs Fresh Thyme
- 2 Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 3 quarts Filtered Water (cold)
- to taste Sea Salt (add only at the very end)
👨🍳 Instructions
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1
Begin by charring the onions. Place the halved onions (cut side down) in a large, dry stockpot over medium-high heat. Let them sit undisturbed for 4-5 minutes until the faces are deeply browned or nearly blackened; this provides the bouillon's signature amber color.
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2
Add a teaspoon of oil to the pot and toss in the carrots, celery, and leeks. Sauté for 5-7 minutes until the vegetables soften slightly and begin to release their sugars.
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3
Clear a small space at the bottom of the pot and add the tomato paste. Stir it against the heat for 2 minutes until it turns a rusty brick red color, which removes the raw metallic taste.
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4
Pour in the 3 quarts of cold filtered water. Using cold water is essential as it allows the proteins and flavors to release slowly, resulting in a clearer broth.
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5
Add the garlic head, dried shiitake mushrooms, kombu, parsley, thyme, bay leaves, and peppercorns to the liquid.
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6
Bring the pot to a very gentle simmer over medium heat. Do not let it reach a rolling boil, as vigorous bubbling will emulsify fats and particles, making the bouillon cloudy.
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7
Once simmering, reduce the heat to low. Use a fine mesh skimmer to remove any foam that rises to the surface during the first 15 minutes.
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8
Allow the bouillon to steep at a bare simmer for 60 minutes. The vegetables should remain intact and the liquid should remain transparent.
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9
Taste the liquid. It should be aromatic and complex. If the flavor is too weak, simmer for another 15 minutes, but avoid overcooking as the vegetables can turn bitter.
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10
Remove the pot from the heat. Take out the large vegetable chunks with a slotted spoon first to prevent splashing.
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11
Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter into a large heat-proof bowl. Let gravity do the work—do not press on the solids, or you will push cloudy sediment into your clear broth.
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12
Season with sea salt only after straining. This allows you to control the saltiness based on the final concentrated volume.
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13
Cool the bouillon rapidly by placing the bowl in an ice bath before transferring to glass jars for refrigeration or freezing.
💡 Chef's Tips
Always start with cold water to ensure a clear, bright finish. Keep the onion skins on; they contain natural tannins that provide a beautiful, professional-looking golden hue. Never boil the broth—a gentle 'smile' on the surface of the water is all the heat you need. Avoid brassica vegetables like broccoli, cabbage, or cauliflower, as they develop sulfurous off-flavors when simmered. If you want an even clearer consommé style, strain the broth a second time through a dampened paper towel.
🍽️ Serving Suggestions
Serve as a delicate 'Consommé au Brunoise' with finely diced raw carrots and chives. Use as the poaching liquid for a sophisticated 'Poissons en Papillote' or white fish. Pair with a dry, crisp Chablis or a light Sauvignon Blanc if serving as a first course. Pour over a single large cheese ravioli in a shallow bowl for a minimalist Italian appetizer. Sip warm from a mug with a twist of lemon and a pinch of cayenne for a restorative tonic.