Broth Base for Soups and Sauces

Soup bones 1 or more
Skin of veal (gives jelly consistency
Meat leftovers
Onions 1 big
Carrots 1
Leek 1
Fresh tomatoes 2 or 3
Celery 2-3 stalks
Thyme to taste
Savory to taste
Tarragon to taste
Chives to taste
Salt and Pepper to taste
Cut up the vegetables into large pieces. Place them in a big saucepan with the meat
and bones. Fill the saucepan with water. Add seasonings. Simmer for 4-5 hours at low
heat. Strain out all the vegetables so that only the broth remains. Allow to cool and
remove the fat. Keep in the refrigerator or freezer to make soups or sauces.
Can also be served as a broth with a bit of parsley.
No calories = free food

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