Bouquet Garni Recipe Make your soups & stews sing!
Use this Bouquet garni recipe whenever you're making a soup or stew and you want to infuse the dish with mild aromatic flavours but you don't want herbs mixed in with the finished dish.
Which herbs you use in your bouquet garni is down to personal taste, but it's best to stick with robust herbs like thyme, marjoram, bay leaf etc.
There are two basic methods used: -
• The first is to take the green part of a leek and carefully push out the centre leaves so that you're left with just the outer leaf, and it's still intact. You then take the herbs and place them inside the leaf and tie them together with a piece of string.
• The other method is to take the herbs and place them in a piece of muslin or cheesecloth which is then tied together with a piece of string.
My own preference is to use muslin to hold my herbs in when making a bouquet garni because this gives me the option to add other loose ingredients if I wish.
Basic bouquet garni recipe: -
2 bay leafs 2 sprigs of thyme 2 sprigs of parsley 1 stick of celery with leaves 1 outer leek leaf
6 peppercorns 1 clove of garlic
Here are the two different bouquet garni methods: -
Take the following ingredients:-
stick of celery, the outer leaf of a leek, 2 bay leaves, sprigs of thyme & sprigs of parsley.
Take the leek leaf and slide the other ingredients through it's centre.Then secure with a piece of chef's string.
If you choose to use muslin to hold your bouquet garni ingredients you can also add loose ingredients like peppercorns & garlic.
Take the stick of celery and cut into small pieces, add the other ingredients and enclose them a piece of muslin. Then tie it up with a piece of chef's string.
If you choose to use 
