Provençal herb broth - aigo bovido
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water -; (to 5 cups) |
| 2 | Bay leaves | |
| 2 | Fresh sage leaves | |
| 1 | Sprig fresh thyme | |
| 4 | Garlic clove; peeled, left whole | |
| 10 | Three-inch peels of orange rind | |
| 6 | Peppercorns | |
| 1 | tablespoon | Extra-virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === GARNISH === | ||
| Chives | ||
| Carrot slices | ||
Directions
Combine everything, except the oil, salt and pepper in a pot. Bring to a boil, lower heat to simmer for 20 minutes and strain. Whisk in oil and season to taste with salt and pepper. Garnish with chive and carrot.
Perhaps serve over vermicelli. This recipe yields enough broth for 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9206) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-26-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Peter Berley
Converted by MM_Buster v2.0l.