Soup Broth

Ingredients

• 2 lbs /1kg Soup Bones (beef, chicken or ham)
• 2 tablespoons of oil
• 2 yellow onions (roughly chopped)
• 3 carrots ( roughly chopped)
• 3 celery stalks (leaves attached, roughly chopped)
• 1 head garlic
• 15 whole peppercorns
• 1 bay leaf
• 2 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano

Instructions

1. 1

   In a stock pot, heat oil on medium heat. Caramelize onions, carrots and celery for about 7 minutes.

2. 2

   Mix in garlic cloves and cook for a 5 minutes.

3. 3

   Add soup bones into the pot and fill the pot with water.

4. 4

   Add peppercorns, and fresh herbs sprigs and bring to a boil.

5. 5

   When it reaches the boil, reduce to simmer on low, semi-covered with a lid for about 4 hours. (the longer the better)

6. 6

   Skim off any impurities off the top while simmering.

7. 7

   Strain the soup into a colander over a large bowl to remove the bones and vegetables.

8. 8

   Using a cheesecloth, strain again to remove the small impurities to make a clear broth. Refrigerate until ready to use.