Filter
Reset
Sort ByRelevance
Prunesquallor
Basic recipe broth
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
In a large soup pot, bring the soup meat to the boil with 3 liters of cold water. Scoop the foam that is coming off the surface.
-
Put the cloves in the onion and add to the stock with the carrot, leek, celery and peppercorns.
-
Tie the parsley, bay leaf and thyme with kitchen yarn and put this bouquet in the soup.
-
Let the broth, without the lid and just below the boiling point, attract 3-4 hours.
-
While drawing, the broth evaporates to 2/3. Remove the foam regularly.
-
Pour the stock with vegetables and meat over another pan through a point sieve with a clean cloth.
-
Let the broth cool with the lid on the pan.
-
Remove the solidified fat and then make a delicious soup.
Blogs that might be interesting
-
20 minAppetizerCantharellus cibarius, serrano ham, olive oil, shallots, Beef broth, fresh chives,clear broth with chanterelles
-
25 minAppetizermushroom melange, onion, garlic, traditional olive oil, fresh thyme, White wine, chicken broth from tablet, creme fraiche,Mushroom soup
-
37 minAppetizergarlic, fresh ciabatta, olive oil basil, white beans in pot, caraway seed, fresh thyme, green asparagus tips, parma ham, Mediterranean tapenade, cream paté, fresh flat parsley,bruschette with 3 toppings
-
15 minAppetizershallots, olive oil, bacon, sundried tomatoes on oil, anchovy fillets, garlic, bread,crostini with shallot, bacon and anchovies
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it