Yield: 6 servings
|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|
|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