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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place soup bones in a large shallow roasting pan. | 2. Bake in a 450 oven about 30 minutes or till well browned, turning once. | 3. Place soup bones in a large pot. | 4. Pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits. | 5. Add water mixture to pot. | 6. Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt. | 7. Add rest of water and bring to boil. | 8. Reduce heat. | 9. Cover and simmer for 3 1/2 hours. | 10. Remove soups bones. | 11. Strain broth. | 12. Discard vegetables and seasonings. | 13. If using broth while hot, skim fat. | 14. Or chill, then lift off fat. | 15. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soup meat	4	lb	bone	1613.8703	0.0	359.0408	9.0667
carrot	3		cut	157.44	36.7872	3.5712	0.9216
onion	2		cut	88.0	20.548000000000002	2.42	0.22
celery leaf	2	stalks	cut	1613.8703	0.0	359.0408	9.0667
parsley	8	sprigs		2.88	0.5064	0.2376	0.0632
black peppercorn	10			1613.8703	0.0	359.0408	9.0667
basil	1	tablespoon	crushed dried	0.6095	0.0702	0.0835	0.017
bay leaf	4			-	-	-	-
garlic clove	2	halved		1613.8703	0.0	359.0408	9.0667
salt	1 1/2	1/2		-	-	-	-
water	10 1/2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.