A bouquet garni of dried herbs and spices is used for seasoning stews and soups. The herbs are tied together or into a cheesecloth bag for easy removal.
1 teaspoon dried parsley
1 1/2 teaspoon dried thyme
1 1/4 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon dried savory
1/4 teaspoon crumbled dry bay leaf
1 1/2 teaspoons celery seed
- Crush together the herbs and spices. Pace into a small bag made from several layers of cheesecloth. Tightly tie the bag shut with string.
- Add the garni while simmering the ingredients for any soup. Take out before serving and discard.
Makes 1 bouquet garni.
Tip: In bouquet garni, the amount of any ingredient can be decreased or increased as desired according to personal tastes.