Veal And Vegetable Clear Soup

Ingredients

• 3 pounds stock meat (beef or veal)
• 2 quarts cold water
• 3 carrots, chopped
• 3 turnips, chopped
• 3 onions
• 3 whole cloves
• 1 bunch fresh herbs (thyme, parsley, chervil, bay leaf, basil, marjorom)
• 1 blade of mace

Method

1. 1 Cut the stock meat into small pieces and place in a stockpot with 2 quarts of cold water.
2. 2 Add the chopped carrots, chopped turnips, whole onions (stuffed with one clove each), herb bunch, and mace.
3. 3 Bring to a boil, then immediately reduce heat to maintain a gentle simmer; do not boil vigorously.
4. 4 Skim off any scum that rises to the surface, occasionally adding a few tablespoons of cold water to help settle impurities.
5. 5 Simmer gently for several hours (all day) to extract flavor.
6. 6 Strain the liquid through a fine cloth or sieve to produce a clear soup.