Options

Format:
Include:
PRINT
Old-South Vegetable Bouillon

Old-South Vegetable Bouillon

Oxmoor House JANUARY 1985

  • Yield: about 3 cups

Ingredients

  • 1 1/2 pounds turnip greens, cleaned
  • 1 (28-ounce) can whole tomatoes, undrained
  • 1 (14 1/2-ounce) can whole tomatoes, undrained
  • Salt and pepper to taste

Preparation

Place greens in a medium Dutch oven; add tomatoes. Cook over low heat until steam begins to form. Cover and cook 1 1/2 hours, stirring occasionally. Remove from heat, and cool slightly.

Strain cooled mixture through cheesecloth; discard turnip greens and tomato pulp. Clarify bouillon according to procedure.

Season bouillon with salt and pepper. Serve bouillon warm or chilled as an appetizer or use as a foundation for other soups or stews.

advertisement

Go to full version of

Old-South Vegetable Bouillon recipe

advertisement