Difficulty: Easy
Instructions
Things You'll Need:
- 2 pounds of meat and bone, shank is good
- 6 cups cold water
- 2 small onions chopped
- 2 carrots, chopped
- 2 cloves
- 6 crushed peppercorns
- 1 bay leaf
- 1 teaspoon thyme
- 2 sprigs parsley
- 2 stalks of celery
- salt to taste
-
Step 1
In a large stock pot, cover the meat with the cold water.
Bring to a boil and simmer, slowly, and covered, for 2 hours. -
Step 2
Skim off any scum that has risen to the top.
Add all the remaining ingredients.
Return to heat and simmer,slowly, and covered, for an additional hour. -
Step 3
Remove the meat, discarding any bone.
You can save the meat for other purposes or dice it for use in the final soup.
Strain the soup. -
Step 4
Cool, UNCOVERED, as quickly as possible. In the refrigerator is best.
Remove fat.
Store immediately or freeze.
