date:Jan 10, 2013
z from the bottom of the pot and disentangling that horrid onion clump. Heat to a boil, then turn it down and leave it on a low simmer for about 30 minutes, skimming off any scum that floats to the top.
5. Taste your soup for seasoning. You'll probably need about 2 teaspoons of table salt or a tablespoon of kosher. Add half to start and give it time to dissolve before adding more as needed.
6. When the soup is done, feel free to add a couple of tablespoons of brandy or cognac just before you s