bouquet garni

© Jessie Kanelos Weiner
© Jessie Kanelos Weiner

When the weather dips and appetites spike to those of sled dogs, nothing cures the winter chills better than a slow-cooked soup.  But what is this bouquet garni which makes an appearance in so many French recipes for soups and stews?  It is as simple as a handful of herbs (thyme, parsley, bay leaves, sage, etc) tied together with a string.  Thrown into a soup or stock, it infuses the broth while leaving very little leaves behind.  And for my sensitive herbaphobic other half, a tea infuser stuffed with aromatics does the trick without leaving behind a trace.

Bonne soupe!

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