"The difference between good soup and okay soup usually comes down to how flavorful the broth is. This little-fuss-or-muss hack not only effectively adds dimension to soup, but it's also both versatile and fun, to boot. "Fun" because with no single set of aromatics required, this is the place to let your creative juices really steep. While a traditional bouquet garni contains a tried-and-true trio of parsley, thyme, and bay leaves, it can be changed, expanded, and adapted to suit whatever soup or stew"
"For example, in one of her chicken soup recipes, Martha Stewart uses peppercorns, bay leaf, thyme, and garlic, as well as parsley stems, to impart more flavor to her broth. But a bouquet garni can even include things you may not readily think of, such as lemon peel, cinnamon sticks, or fennel seeds. Combating cold and flu season? You might benefit from a few slivers of fresh garlic and ginger."
A bouquet garni is a small bundle of fresh and dried herbs, spices, and aromatics simmered in soups, stocks, sauces, and casseroles to impart concentrated flavor. Traditional ingredients include parsley, thyme, and bay leaves, but combinations can be changed, expanded, or adapted to suit different dishes. Common additions include peppercorns, garlic, lemon peel, cinnamon sticks, and fennel seeds. Fresh garlic and ginger offer warming, cold-fighting qualities. Bundling aromatics allows easy removal of solids, preventing floating remnants while infusing depth and complexity into broths and stews with minimal fuss.
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