Broth (broth fondue)

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash, peel and finely dice the celery and carrot. Clean the leek, cut lengthwise, wash and cut into fine rings. Peel onion, cut across. Fry the cut surfaces in a coated pan at medium heat until brown. Put vegetables, bay leaf, pepper and onion in a pot, add stock and bring to the boil. Cover and simmer for approx. 15 minutes at low heat.

2. 2

   Pour stock through a fine sieve into the fondue pot, season with salt and pepper and place on the rechaud. Cook or heat up prepared vegetables, meatballs, meat cubes and cocktail sausages in the stock. Dip into the sauces. Serve with baguette. If necessary, skim stock from time to time. Finally, season the stock with salt and pepper, stir in beaten egg, bring the stock to the boil and serve hot.