Broths and Soups

Ingredients

• Meat
• Vegetables
• Coarse sea salt

Directions

1. Heat water without boiling for half an hour to tenderize the meat and remove any scum that forms.

2. After half an hour, increase the heat to bring the pot to a gentle boil.

3. Add vegetables and a little coarse sea salt, removing any additional scum that rises.

4. Cover the pot tightly and maintain a gentle boil for 3 to 6 hours.

5. Prepare the broth the evening before serving for easier fat removal.

6. When decanting, avoid disturbing the sediment at the bottom.

7. If straining while hot, use a clean cloth soaked in cold water to coagulate the fat.