Recipes > Soup > Stock > Clear Soup

Clear Soup


  • 3 pounds of stock meat
  • 2 quarts of cold water
  • 3 carrots
  • 3 turnips
  • 3 onions with a clove stuck in each one
  • 1 bunch of herbs (thyme, parsley, chervil, bay leaf, basil, marjoram)
  • 1 blade of mace


Cut up stock meat small and put it in a stock pot with cold water, carrots, and turnips cut up, onions, herbs and mace. Let it come to the boil and then draw it off, at once skim off all the scum, and keep it gently simmering, and occasionally add two or three tablespoonsful of cold water. Let it simmer all day, and then strain it through a fine cloth.

Some of the liquor in which a calf's head has been cooked, or even a calf's foot, will greatly improve a clear soup.

The stock should never be allowed to boil as long as the meat and vegetables are in the stock pot.


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The Cook's Decameron.

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