How to make your soup wonderful: Wild food soup stock
...Stock Preserved with Salt. This is no more than a bunch of finely chopped vegetables, herbs and greens (wild or not) mixed with plenty of salt to preserve it. I made mine with onion, celery, parsley and those nettles. It makes a strong, salty paste that keeps well in the fridge. My first jar is almost finished, and I’ve been using it for months. It still looks good. Pascal says this is a traditional European method of making instant soup stock, b...
