Bone Broth Soup

Bone broth is the kitchen's gold reserve: cooked slowly and patiently, it gives a rich, substantial stock on which a hundred dishes can be built.

1. Put the beef bones into cold water and bring it slowly to the boil – the cold start helps the broth stay clear.

2. When it boils, carefully skim off the greyish foam gathering on top until the broth clears.

3. Add the cleaned carrot, parsley root, celeriac, the onion (left in its skin or peeled) and the parsley.

4. Season with salt and pepper, then turn it down low and cook, uncovered and barely simmering, for at least 3 hours – do not let it boil hard or it turns cloudy.

5. Strain the finished broth, you can return the cooked vegetables cut into rounds, and add more salt as needed.

Tip: The long, slow cooking is the secret – the longer it cooks, the fuller its flavour. Once chilled, the set fat is easily lifted off the top.