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      Medium

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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

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