How to make it

  • Prep carrot, leek and celery, dice roughly. Half onion ( do not peel ) and roast, cut side down, on a piece of tin foil in a hot pan,until dark brown, 5 min or so.
  • Put meat and bones, together with the roasted onion, in a large pot, add 3 1/2 liter ( 1 gallon ) water. Add peppercorns, bring to a boil, turn heat down and simmer for 3 to 4 hours. Skim off any developing foam. Add the veggies, parsley and lovage. Let simmer for another 30 min.
  • Take out the meat ( reserve for another use or add back to the soup later ). Strain through a sieve, layered with a cheesecloth. Add lemon peel, let sit for 5 min and take out again. Season broth with S+P and a little bit nutmeg,
  • Let cool and store in fridge, for up to three days or freeze. Great as it is as bouillon, or as base for sauces or cream soups.

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