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Clear vegetable broth

For 4 people

Clear vegetable broth


2 marrow bones

1 veal bone

1 bunch of soup vegetables

1 onion

2 teaspoons salt

10 white peppercorns

200 g carrots

200 g celery stalks

1 liter of water

100 g crème fraîche

1 bunch of chervil or parsley




First wash the bones and clean, wash and dice the soup vegetables. Peel the onion and quarter it. Now put the bones, the soup vegetables, the onions, the salt and the peppercorns in a pot with the water and let it cook for 1 1/2 hours over low heat.

Now wash the carrots, peel them and cut them into fine strips. Clean, wash and cut the celery into rings.

Pour the broth through a sieve and put it back into a pot, without the bones, the soup vegetables and the onions. Add the carrots and celery to the broth and cook for 10 minutes.

Divide the clear vegetable broth onto plates and add a portion of crème fraîche and chervil leaves or finely chopped parsley to each.

Bon appetit!

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