Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

All soups are made on the basis of a good stock or broth.

In our restaurant a pan of stock can always be found on the stove. In your house this is not always the case, but it is worthwhile to make a pan every once in a while. Leftovers can always be frozen.

Stock ensures that even the simplest of soups has more depth, and therefore more flavour. Here I’m making a veal stock in our restaurant kitchen together with sophie. For a rich col

Method