Broths and Soups

Ingredients

• meat
• vegetables
• coarse sea salt

Directions

1. Heat water without boiling for 30 minutes to tenderize the meat and remove scum.

2. After 30 minutes, bring the pot to a boil and continue to remove scum.

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

4. Cover the pot tightly and place it at a distance from the fire to simmer gently for 3 to 6 hours.

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

6. When decanting, avoid disturbing the fine particles at the bottom.