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6
first-course servingsEasy
Published 1998
Bacon rind can be omitted and Roasted Vegetable Broth or Mushroom Broth substituted for the beef stock to make a vegetarian soup.
Bacon rind (skin) can be gotten from a butcher who slices his own bacon from a slab. It adds gelatin and flavor to soups and stews. It is the French “couenne” often put at the bottom of a pot of stew to prevent sticking.