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Scallops Mock Seaweed Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Yield: Makes about 1-1/2 quarts stock
Ingredients:
4
pounds meaty beef bones
2
large onions, cut into wedges
2
large carrots, halved
4
stalks celery, halved
3-1/2
quarts cold water, divided
8
sprigs fresh parsley
2
bay leaves
1
teaspoon dried thyme leaves
6
black peppercorns
3
whole cloves
Preparation:
1.
Preheat oven to 450°F. Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once.
2.
Arrange onions, carrots and celery over bones. Roast 30 minutes more.*
*For added zip, spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 3.
3.
Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan.
4.
To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot.
5.
Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.
6.
Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.
7.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
