This is a dish of French origin that settlerd brought to the United States. Its ingredients make its flavor unique and unequaled, with a fresh texture and a mixture of flavors between a delicious broth and a special annex that cause the delight of the finest palates.
Its ingredients are:
– For the broth:
- 8 liters of cold water
- ¼ kilo of onions, chopped
- 125 grams of celery, stem and leaves, all minced
- 125 grams of carrots, chopped
- 2 heads of garlic cut in half horizontally
- 300 grams of flour
- ¼ liter of oil
The first thing to do is the broth. For this take all its ingredients and pour them in a deep saucepan with a little oil and stir constantly until it begins to boil. The next thing is the Roux, for this you must take its ingredients and cook them over low heat in another casserole not very deep, wait for it to take on a golden color. Once you have achieved the cooking of both mix without stirring too much and serve immediately.