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.

Related recipes