This is something that I have been meaning to do for a few years and I just got around to it. We eat a lot of soup around here and I am eagerly anticipating the soup season. What we have here is a soup base ice cubes. In this particular batch we have roasted celery, onion, parsley and garlic blended with equal parts water and white wine.
Bouillon is packed full of all kinds of things that I can't pronounce and veggie stock gets pricey. So here is my healthy and cost efficient alternative. As I was whipping this up, I thought of other things that I could roast to throw into the mix: carrots, fennel, turnips, leeks, parsnips, golden beets.... ( I LOVE BEETS)
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