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Soups, Stews, Broths |
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INGREDIENTS:
6 pounds beef soup bones
1 lg onion
3 lg carrots
1/2 cp water
2 stalks celery including some leaves
1 lg tomato
1/2 cp chopped parsnip
1/2 cp cubed potatoes
8 whole black peppercorns
4 sprigs fresh parsley
1 bay leaf
1 tbs salt
2 tsp dried thyme
2 cloves garlic
12 cps water
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DIRECTIONS:
Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop
scrubbed celery and carrots into 1-inch chunks.
In a lg shallow roasting pan place soup bones, onion, and carrots.
Bake, uncovered, about 30 minutes or until the bones are well
browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a lg
soup pot or Dutch oven. Pour 1/2 cp water into the roasting pan
and rinse. Pour this liquid into soup pot.
Add celery, tomato, parsnips, potato parings, peppercorns,
parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5
hours. Strain stock.
Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks
that are too small to be strained out with cheesecloth, combine
1/4 cp cold water, 1 egg white, and 1 crushed eggshell.
Add to strained stock. Bring to a boil. Remove from heat, and let
stand 5 minutes.
Strain again through a sieve lined with cheesecloth.
Servings: 8 cps
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