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
-
90 minAppetizergarlic, cucumber, Pave Campagnard bread, extra virgin olive oil, vine tomatoes, Red wine vinegar, water,basic gazpacho
-
15 minAppetizertomato, olive oil, Mozzarella, garlic, bread, basil leaves,caprese of the grill
-
45 minAppetizerground cloves, cassis jam, smoked duck breast fillet, Red onion, balsamic vinegar, arugula, fresh parsley, extra virgin olive oil,duck breast rolls with cassis jam
-
40 minAppetizeroil, onion, lemon zest, risotto rice, vegetable stock of tablet, herbal broth from tablet, Parmesan cheese, butter, Mozzarella, frying oil, egg, bread-crumbs, arugula,rice-mozzarella balls with arugula
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it