Clear soup to serve with Flädle
2 carrots
1 green onion stalk
1 celery stalk, with leaves
Trimmings from meat
It's o.k. if the meat has fat on it.
The broth can be refrigerated over night,
and the fat skimmed off.
Put everything into a pot.
Cover with water and cook until the meat is done.
Strain the broth. Cut the veggies into small bite-sized pieces.
Cut off the lean meat and add it to the broth.
Refrigerate the soup- skim off the hardened fat.
Heat soup and season with Beef Base or bouillion cubes.
Serve over Flaedle
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