3 liters of water
1 pound of tutano bones
2 stalks of celery (leek)
1 clove of garlic
1 onion, 1 carrot, and 2 cups of chopped parsley
1 tablespoon of cornstarch
1 egg yolk
3 liters of water
1 pound of tutano bones
2 stalks of celery (leek)
1 clove of garlic
1 onion, 1 carrot, and 2 cups of chopped parsley
1 tablespoon of cornstarch
1 egg yolk
Combine the water, tutano bones, leek, garlic, onion, carrot, and parsley
Bring to a boil, then reduce heat and let simmer for 1 hour
Skim the fat from the surface, then stir in the cornstarch mixture
Add the egg yolk mixture, stirring well to combine
Season with salt to taste, and garnish with chopped parsley before serving
Servings: 4-6 portions.
