Soup-er Mix

I don't know about you, but I'm very much in the mood to do some preserving! This recipe comes to us courtesy of one of our all-time favorite canning books, The River Cottage Preserves Handbook by Pam Corbin. So. Many. Good. Recipes. And this former-professional-canner-turned-cookbook-author knows her stuff, imparting knowledge while also turning food preserving into a pleasurable activity, rather than inducing a mild sense of terror that you'll mess up in some subtle way and kill everyone you love. Not that I ever have that fear when reading American canning books. Ahem.

Anyway, as with most of her recipes, Corbin allows for substitutions; in this case her variations might include young turnips, shallots, celery, rutabagas, beets, or peppers, as well as many herbs. But the ingredients listed below form her suggested, go-to soup base (and just in case you're wondering, it's filed under celery because we substitute celery root for actual celery). She also notes that you'll want to use veggies and herbs that have the strongest taste and scent you can find.

Souper Mix

 

Makes three to four 8 oz. jars

 

9 oz. leeks

7 oz. fennel

7 oz. carrot

9 oz. celery root (or celery)

2 oz. sun-dried tomatoes

2 or 3 garlic cloves

3.5 oz. parsley

3.5 oz. cilantro

3/4 c. plus 1T salt

 

Put all ingredients into a food processor and blend together. The result will be a moist, granular paste. Spoon into sterilized jars and seal with vinegar-proof lids. Keep one jar of the mix in the fridge for everyday use, while the rest can be stored in a cool, dark, and dry place. Use within 6 months.

 

To use the souper mix, just stir about 1 teaspoon of it into 1 cup of hot water.