Swede & Winter Herb Broth with Mix #1

Method

1. The night before, soak the broth mix in enough water to cover. Strain and rinse.
2. Melt the oil and butter in a large deep pan. Add the onion, carrot and celery and cook well until the vegetables are golden, becoming caramelised and smelling sweet. This is a soffrito meaning ‘fried slowly’ in Italian. A great base for soups, stews, pasta fillings and spelt-oto like dishes.
3. Whilst cooking, tie up the herbs, then add to the vegetables with the swede, salt and the soaked broth mix and mix well. Add 2 litres water, bring to the boil then reduce the heat and lower to a simmer for at least 1 hour or until all the components of the broth mix are to your preferred texture, al dente or softer.
4. If you need to add more water, do! Taste for seasoning.
5. Serve the broth with anything you like. Bread or toast and butter, homemade croutons, a sprinkling of camelina and flax seeds and extra parsley, or try bashing up a few tbsp of toasted coriander seeds with cobnuts and any cold-pressed good quality oil for a delicious warming spice and nut oil. A dollop of Fen Farm’s mascarpone, St Jude cow’s curd or an egg are all good toppings too. Hope you enjoy it!