“Bouquet Garni” – 3 sprigs of parsley, 1 sprig of thyme, 1 bay leaf, wrapped (cheese cloth or muslin) and tied, sometimes celery is with this combination.  Remove after cooking soup.   Sometime fennel or garlic is also used.

     (Resource – “A Culinary Guide to Herbs, Spices and Flavourings”)

    by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

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