Calories
298 kcal
Protein
2 g
Fat
31 g
Carbohydrates
4 g
Rinse the herbs under running water. Then wrap the following ingredients in cheesecloth: coriander seeds, black peppercorns, caraway, fennel, celery, parsley. Tie the stalks well.
Put this bouquet of herbs and spices to a pot. Fill the pot with water. Add olive oil, lemon juice, salt and chopped green onion. Cook over medium heat. Bring to a boil, cook for about 10 minutes. Strain the broth.
To strain broth with cheesecloth, you will need: 1 empty pot of the same size, cheesecloth, mesh strainer and a ladle. Place the cheesecloth under running water, then wring out and transfer to the mesh strainer. Next, put it over the empty pot. Pour the broth with a ladle.
How to get lemon juice? Take out the lemon from fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.
Bon Appetit!
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