Broths, Soups, Gravies, and Sauces

Ingredients

• meat
• water
• vegetables
• coarse sea salt

Directions

1. Heat water in a pot without boiling for about 30 minutes.

2. Remove any scum that appears on the surface.

3. After 30 minutes, increase the heat to bring the pot to a gentle boil.

4. Continue to remove scum as it forms.

5. Once no more scum appears, add vegetables and a little coarse sea salt.

6. Cover the pot tightly and reduce the heat to maintain a gentle boil.

7. Cook the soup for 3 to 6 hours.

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

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

10. Strain the soup through a clean cloth or fine strainer.