250 g sea salt
1.5 kg mirepoix:
Selection of vegetables e.g.:
carrot, celery, onion, leek as a base
and according to taste fennel, parsley root, parsnip,
garlic, celeriac, finely chopped herbs: parsley, hyssop,
love parsley, lovage etc.
Peel the vegetables and either grate finely in a food mixer or chop in a mincer along with the herbs. Weigh out the chopped vegetables and add a sixth of the weight in the form of salt (ideally Manju Sea Salt). Stir everything well again and leave covered for a few hours to infuse. Stir occasionally during this time. Then pour into clean screw top jars, seal well and store in a cool location. The soup seasoning contains no additives or preservatives and can be kept for several months. Store opened jars in the refrigerator.
Why not be creative and try out different variations of your own favourite herbs and spices, such as basil, wild garlic or coriander seeds? Always make a small quantity of the total volume to test out your alterations, then calculate the quantities for the total amount.
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