FONDO DE VERDURAS

ZANAHORIAS                                                                                                                        50 GR.

APIO                                                                                                                                        100 GR.

PUERROS                                                                                                                                 250 GR.

AJO                                                                                                                                            2 CABEZAS 

CEBOLLA                                                                                                                                  1 KG.

PATATAS                                                                                                                                   1 KG.

AGUA                                                                                                                                         10 dl.

ELABORACIÓN

LIMPIAR Y PELAR Y CORTAR VERDURAS EN MIREPOIX.

PONER UNA MARMITA CON 10 dl. DE AGUA Y LLEVAR A EBULLICIÓN CON LAS VERDURAS.

DEJAR COCER 20 – 30 MINUTOS.

COLAR EL CALDO Y LEVANTAR  ( HERVIR ).

ENFRIAR RÁPIDAMENTE  Y RESERVAR.