Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Calf's feet or soup bones |
| 2 tablespoons | Oil or butter |
| 5 pounds | Yellow onions peeled and roughly chopped |
| 2 tablespoons | Minced garlic |
| ¼ teaspoon | Ground mace |
| 4 cups | Chicken stock or water |
| 4 \N | Bay leaves |
| \N \N | Salt and pepper; to taste |
PLACE BONES, oil and onions in a large pot and place over low heat.
Cook, stirring, until the onions change color from light to dark, about 1 hour. Add garlic, mace, stock, bay leaves, salt and pepper.
Cover and simmer for 45 minutes. Remove the bones and bay leaves and serve the soup.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK