Our tip: When using fennel, always use the tender fennel greens as well, they give the dishes a wonderful aroma!
Pour the beef broth into a large saucepan and bring to the boil. 2.
Skim with a shallow spoon and reduce the heat.
Bring to a gentle simmer. Half cover and simmer on low for another 45 min. Cool.
Spread a sieve with clean muslin (straining cloth) and hold over a large container or baking dish. Drain the clear soup. Discard the culinary herbs as well as the vegetables.
4. Cover and store in small quantities in the refrigerator for up to three days.
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