CookEat Recipe
Tomato Broth in Cups
A clear strained tomato and white veal broth, served in cups with oyster crackers on the side.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure one and a half quarts of the actual strained broth for this soup and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Thinly slice the separate one medium carrot, separate one onion, separate two leeks, one green pepper and two ounces lean raw ham. Put them in a large saucepan with the one tablespoon butter and gently brown for ten minutes, stirring occasionally.
Step 5
Add the one parsley branch, one crushed garlic clove, one thyme sprig, one bay leaf, one clove, the measured one and a half quarts hot white veal broth, one quart well-cleaned fresh crushed red tomatoes, one teaspoon salt and one teaspoon sugar. Mix gently and boil slowly for one hour and fifteen minutes. Before straining, check that the ham has reached 70°C for two minutes.
Step 6
Press all the broth through a clean sieve into a basin, then strain through clean food-safe cheesecloth, removing the ham, herbs and vegetable solids. Divide the actual finished broth among six cups and serve promptly with a separate plate of ready-to-eat oyster crackers.
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