Broths and Soups
Ingredients
Directions
Prepare the broth
Heat water without boiling for at least 30 minutes to cleanse the meat.
Remove any scum that appears during the heating process.
After 30 minutes, bring the water to a boil and continue to remove scum.
Add vegetables and a little salt, removing any additional scum that rises.
Simmer and finish
Cover the pot and simmer gently, avoiding fast boiling.
Cook the soup for 3 to 6 hours, preparing it the evening before for best results.
When cooled, remove the fat from the surface before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meat
- Releases flavour and gelatin into the water, giving the broth body and savoury depth.
- Vegetables
- Add aromatic sweetness and background flavour to the broth.
- Coarse sea salt
- Seasons the broth and brings out the flavour of the meat and vegetables.
The step that matters
Simmer gently without fast boiling. A rolling boil emulsifies fat and impurities into the liquid, making the broth cloudy and greasy. Gentle simmering keeps it clear and lets collagen and flavour extract slowly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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