Preparation time is 10 minutes.
Ease of preparation is moderate.
Yield: 6 servings
Ingredients
- 1 kilogram 2 pound bones, coated with 2 tablespoons tomato paste
- 1 carrot
- 1 onion
- 1 small leek
- 2 sticks of celery
- ½ cup flour
Directions
- Roast all in the oven for 1 ½ hours, turning continuously.
- Place the bones and vegetables in high sided pot and cover with the port wine and 3 liters of water.
- Add a little fresh thyme, simmer and reduce for 3 hours.
- Pass into a clean pot and continue to reduce until a hearty soup consistency is achieved.
- If the soup is still too liquid, thicken slightly with a touch of cornstarch. Season to taste.
To really make the presentation of this soup truly fantastic, a choux pastry cage can be produced by running choux pastry onto the top of an upturned buttered cup in a lattice fashion and baking lightly for 20 minutes at 350 degrees Fahrenheit.