Here is an amazing recipe from our Chef-Exective-Officer, Nico Mallin!
This idea was barely adapted from Heidi Swanson from 101 Cookbooks; I made about a quart and a half at the beginning of quarantine, and I'm down to about 10 ounces now. For every dish that called for stock, I made a quick batch from this bouillon paste I keep in my freezer. The recipe is highly adaptable to what you have on hand and what you want from the overall profile.
The last batch I did was:
- 4.5 oz leeks
- 8 oz fennel bulb
- 7 oz celery
- 7.5 oz carrots
- 1.25 oz sundried tomatoes
- 4 oz garlic
- 3 oz shallot
- 250 grams salt
- 56 grams cilantro
- 34 grams parsley
Blitz the first four ingredients until they start to look nicely broken down, then add the next few and do the same, adding herbs at the very end. You want a the mixture to resemble the tiniest dice, not a puree. It can be stored in the freezer - the high salt content keeps it spoonable. To make a stock: mix 1 tsp bouillon to 1 cup water; bring to a boil and simmer to taste, i find 10-15 minutes is plenty. I prefer to strain and discard the solids.
__SOUP WITH FLOWERS:__
The soup I made over and over again with this bouillon is one I called Soup with Flowers. I was getting a lot of flowering greens from [Bodhitree Farms](https://bodhitreefarm.com/), my favorite farmers who are at the [McCarren Greenmarket](https://www.grownyc.org/greenmarket/brooklyn/greenpoint-sa) on Saturdays. The greens we are getting as we move into summer will be different, but I've made this soup in so many variations now, and it's always good.
- 4-5 shallots, diced
- 3 cloves garlic, smashed
- 1/4 - 1/2 cup fennel or celery stalk, diced
- 1 - 2 tsp fennel seed
- 1 - 2 tsp chili flake
- 2 - 4 heads of greens, chopped however you like (flowering collard greens / kale / escarole or broccoli rabe / spigarello) if your greens have flowering bits, separate and reserve bouillon broth (about 5 spoonfulls: 7 cups of water)
- +1-2 cups water, to taste
- a couple branches of fresh oregano if you have it, dressed with sourdough breadcrumbs and black pepper.
Saute shallots in olive oil until translucent, about 5- 7 minutes.
Add garlic and fennel or celery and saute for another few minutes but not taking on color.
Add spices and warm until aromatic.
If you have any stalky greens like broccoli rabe or spigarello, add those now to tenderize for a couple of minutes.
Add stock, bring to a boil then reduce heat and simmer for 20 minutes or so. Taste and add additional water as you see fit.
Add the rest of your greens and cook just 5-10 more minutes; if you have flowering bits, I like to add them last to keep the flowers in tact.
Dress with sourdough breadcrumbs, olive oil, black pepper or whatever condiments you have: pickled red onions, pesto, chili oil. It's also perfect unadorned.
THANK YOU NICO!!!!