In the country along the Seine, aromatic herb bouquets have been used for hundreds of years, becoming an indispensable ...

The purpose of a bouquet garni is to add the flavors you want from those herbs and spices to the soup while making it easy to remove once the recipe is finished. In other words, no need to fish ...

Tip 2: You can use this recipe as a base for any soup - vegetables that are in season are usually the cheapest and tastiest. Tip 3: A bouquet garni is a bunch of fresh herbs – 1 sprig of ...

See the Recipe Tips for more substitutions ... to the vegetables and cook a further 2–3 minutes. Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil.

bouquet garni made with: 1 bay leaf, 2 rosemary stalks, 2 branches thyme, 1 branch sage and 5cm strip orange zest Fry the bacon in a little lard or vegetable oil in a frying pan, cooking until the ...

Rinse and drain the second tin of beans. Make a bouquet garni by binding together the rosemary, thyme and bay leaves using a little string. Add the blended and drained beans, tomatoes and tomato ...

Put 5cm of water or chicken stock in a heavy casserole and add the vegetables and bouquet garni. Lay the chicken on top. Add a sprig of tarragon if available and cover with a tight-fitting lid.

If no stock is available, put the bones, carrots, onions, celery and bouquet garni into a saucepan. Cover with cold water and simmer for 3-4 hours to make a stock. Cut all the surplus fat away ...