Pot Herbs for Soup

Have you ever heard of a bouquet garni? This sachet of herbs is what flavors a delicious pot roast or soup. Learn how to put together pot herbs for soup and pot roast here.

Here is a recipe that can get you started.

Bouquets Garni for Pot Roasts

Some pot roast recipes call for a bouquet garni (boo-KAY gahr-NEE). This sachet of herbs (traditionally parsley, thyme, and a bay leaf) is placed in the pot to flavor cooking juices or stews. Placing the herbs in a cheesecloth bag allows you to include other herbs and spices such as peppercorns, or fennel or mustard seeds. To use a bouquet garni, omit any herbs or spices from the recipe and instead place the bouquet garni in the pot at the simmering step. Bring a change of pace to traditional pot roast with a Spanish or North African-inspired bouquet garni.

African or Spanish Bouquet Garni

Prep: 5 minutes  

What You'll Need:

To make a bouquet garni, youll need double layered 100% cotton cheesecloth and 100% cotton kitchen string from the kitchen supply aisle at the grocery.  If you use only dried herbs, seeds, and peppercorns, you can place the ingredients in a tea ball.

What's Inside:

For Spanish-inspired bouquet garni, tie up 6 sprigs fresh oregano or marjoram; 1 serrano pepper, halved; 2 cloves garlic, sliced; the peel from one lemon cut in long wide strips; and 1 teaspoon whole black peppercorns.

For North-African flavor, tie up 2 sprigs each fresh parsley and thyme; 2 bay leaves; a 1-inch piece fresh ginger, sliced; 3 inches stick cinnamon; 1/2 teaspoon each whole black peppercorns and coriander seeds .

Putting it Together:

Cut a 7-inch square of cheesecloth. Add ingredients. Bring up corners of cheesecloth; tie securely with kitchen string.

More With Soups, Stews, and Herbs

Combine some of the best spring vegetables -- zucchini, fennel, asparagus, and others -- in a light and bright broth-based soup. We've got the secrets!


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