Provenã§al Herb Broth – Aigo Bovido
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour08 | 4 | Servings | ||
INGREDIENTS
| 4 | c | 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 | T | Extra-virgin olive oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === GARNISH === | ||
| Chives | ||
| Carrot slices |
INSTRUCTIONS
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@netzero.net" Recipe by: Peter Berley Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1252
Calories From Fat: 896
Total Fat: 100.9g
Cholesterol: 454.2mg
Sodium: 3554.5mg
Potassium: 97.3mg
Carbohydrates: 11.7g
Fiber: <1g
Sugar: 1g
Protein: 78.8g