date:Jan 10, 2013
hod your own over the course of several attempts.
Now, let's pull it all together with a method that will give us about 2 quarts of soup, easily enough for 8 appetizer servings or 4 to 6 main course servings:
1. Place a large stockpot over medium heat. When hot, add 3 tablespoons clarified butter or vegetable oil (or 4 tablespoons of whole butter to account for the fact that about a tablespoon of that is water that will evaporate in the pan). Add about a pound and a half (roughly 6 cups) of ju