• 1serving
  • 35minutes
  • 25calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B12, D
MineralsZinc, Copper, Phosphorus

Ingredients Jump to Instructions ↓

  1. 5 cup(s) Beef or Chicken Stock

  2. 2 star anise

  3. 1 whole(s) clove

  4. 1 piece(s) (1-inch) cinnamon stick

  5. 1/2 teaspoon(s) white peppercorns

  6. 1 piece(s) (1-inch) fresh gingerroot (unpeeled is OK) , cut into thin slices

  7. 4 shallots , thinly sliced

  8. 1 teaspoon(s) sugar

Instructions Jump to Ingredients ↑

  1. Place the stock in a 2-quart saucepan and heat to boiling over medium-high heat. While the soup heats, crush the anise, clove, cinnamon, and peppercorns on a cutting board with a rolling pin. Crush the ginger. Add the spices, ginger, shallots, and sugar to the stock and stir to dissolve the sugar.

  2. Reduce the heat to low and simmer the stock, covered, 20 minutes. Strain the stock through a fine sieve lined with a double layer of cheesecloth into another saucepan or a heat-safe glass measure. Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.

  3. Nutritional information is based on a 1-cup serving.


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