Souper Mix

• 9 ounces leek
• 7 ounces fennel
• 7 ounces carrot
• 9 ounces celery root
• 2 ounces sun-dried tomatoes
• 2 or 3 garlic cloves
• 3 1/2 ounces parsley
• 3 1/2 ounces cilantro
• 3/4 cup plus 1 tablespoon salt

1. The helping hand of a food processor is essential in this recipe.
2. Simply put all the ingredients into the processor and blend together.
3. The result will be a moist, granular paste.
4. Spoon into sterilized jars (see p. 21) and seal with vinegar-proof lids (see p. 22).
5. Keep one jar of the mix in the fridgewithin easy reach for everyday cooking.
6. The rest can be stored in a cool, dark, and dry place.
7. Use within 6 months.
8. To use souper mix, just stir about 1 teaspoon of it into 1 cup of hot water.

leek, fennel, carrot, celery root, tomatoes, garlic, parsley, cilantro, salt

Taken from www.epicurious.com/recipes/food/views/souper-mix-389472 (may not work)