QUILLHORN SOUP

This recipe requires a sheet pan and a crockpot or large stock pot.

1. Preheat your oven to 450°F (232°C).
2. Blanch the bones. This removes scum and “impurities” which would make the soup less tasty. Put the bones in a pot and cover with cold water (the specific amount is flexible). Bring to a boil, and let simmer for 20 minutes.
3. Roast the bones. Put them on a sheet pan, and salt them a bit if you wish. Roast them until they are brown and have a caramelized look to them, approximately 1 hour.
4. Put the roasted bones into a crockpot or a stock pot on the stovetop. Add your vegetable ingredients except the spring onion, and cover with water. Cook in the crockpot on high, or simmer on the stove, for two hours.
5. Remove the ginger, and add the spring onion. Add salt if needed.
6. Cook for another 2 hours or until you are satisfied with the look and flavor of the stock.
7. Remove the vegetables and bones. You can strain your stock through cheesecloth or with a strainer as there will be small bits of fat and meat from the bones that will be in the stock. This makes it not the most photogenic of recipes, but very flavorful. This broth makes an excellent base for noodles!