1. Place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. Roast at 450 degrees for 45 minutes to an hour. 2. Remove bones and place in large stockpot. Add Madeira or other wine to pan to deglaze. Pour over bones. Add carrots, onion, garlic, bay leaves and salt. 3. Cover everything with water. 4. Bring to a rolling boil. Lower to simmer. Simmer for 3 hours. 5. Strain stock into bowl. Discard solids (I always eat the carrots or give them to my toddler) and return stock to stockpot. 6. Heat to low simmer. Add celery, carrot, onion, potatoes, garlic, lemon peel. 7. Simmer for 1 hour. 8. Add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. Correct for salt and pepper before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
