Old-South Vegetable Bouillon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds turnip greens, cleaned |
1 (28-ounce) can whole tomatoes, undrained |
1 (14 1/2-ounce) can whole tomatoes, undrained |
salt and pepper to taste |
Directions:
1. Place greens in a medium Dutch oven; add tomatoes. Cook over low heat until steam begins to form. Cover and cook 1 1/2 hours, stirring occasionally. Remove from heat, and cool slightly.
2. Strain cooled mixture through cheesecloth; discard turnip greens and tomato pulp. Clarify bouillon according to procedure.
3. Season bouillon with salt and pepper. Serve bouillon warm or chilled as an appetizer or use as a foundation for other soups or stews.
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