Bouquet Garni
Using bouquet garnis in soups and stews is a genius way to add the wonderful, rich flavor of fresh herbs to the stock. Instead of using kitchen twine or cheesecloth to keep the fresh herb sprigs together, I use a giant tea ball from Williams Sonoma that came with a container of their mulling spices.
If you want to try this, simply place your fresh parsley, thyme, rosemary and bay leaf in the mesh ball. Using the hook at the end of the chain, hang the ball from the edge of your stockpot and let it hang into the stock. Voila!
~Melissa
Tell me what it taste like as it looks like pine needles on a pine tree my friend….
it tastes like the Simon and Garfunkel song “Scarborough Fair”….Parsley, sage rosemary and thyme… I must admit, it does look a bit “piney” …makes me want a gin martini, LOL… thanks for the honest comment 😉
The next time I’m shopping, I’m going to pick up one of these giant tea balls! I don’t cook with spices like Rosemary because it’s like little pine needles in our food, and the kids hate it. What an easy way to get the flavor without the texture. Another fabulous idea!
I agree! Jeff use to complain about “sticks” in our food when I used the whole, fresh herbs. The bouquet garni in a tea ball is the perfect solution!