2 Portions | Prep time 60 min
INGREDIENTS
6 pieces / carrots
4 pieces / parsley with leaves
2 pieces / celery with leaves
2 pieces / leek
1 leaf / lovage
4 leaves / laurel leaf
6 grains / allspice
1 tablespoon / salt
Pepper
3 l / water
INSTRUCTION
Wash and peel vegetables. Carrots, parsley and leek should be thrown whole. Cut the celery in halfs. Add four sprigs of celery leaves and one
parsley leaf.
Pour water over the vegetables. Add bay leaves, allspice and salt. We boil 20 minutes after the water starts boiling.
After this time, remove the leek, celery and celery topping and parsley topping. Boil the bouillon another 20 minutes, until the carrot will be very soft and will give its sweetness to the bouillon.
Season the bouillon with pepper and salt if necessary.
After this time, we take out the carrots and parsley. The soup is ready.
After cooling down, I suggest you freeze half the bouillon for another time.
