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Beef Broth with Stellette      HT  SP   Italian    250mins plus refrigeration

Serves 4     Hot  Meat  Vegetables  Pasta   Soups  Starter  Hors d'oeuvre

 

Ingredients:

450g/1lb Shin of Beef, cubed

1/2  a Veal Bone

1.1L/2pts Water

1 Large Onion, quartered

1 Stick Celery, thickly sliced

1 Carrot, thickly sliced

2 Sprigs Parsley

Salt

25g/2oz Stellette or other small pasta

 

Instructions

 

1. Place the beef, veal bone, water, onions, celery, carrot, parsley and salt in a large pan, bring to the boil, remove any surface scum the simmer for 4 hours to make a strong broth.

 

2. Strain, cool then refrigerate overnight.

 

3. The next day, remove any fat from the surface of the broth, Place in a clean pan and bring to the boil. Add the pasta then simmer for 10 minutes until the pasta is tender. Serve hot.

 

 

More Soup Recipes  |   Hors d'oeuvre Recipes  |  What's in Season

 

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