- 1 boiling fowl 1 pinch thyme
- 2 carrots a dash of nutmeg,
- 1 onion salt and pepper to
- 3 stalks celery taste
- 1 tablespoon 4 quarts of water chopped parsley
Place all ingredients in saucepan, bring to boil and skim ; lower heat and simmer for 2 hours or until fowl is tender. Remove fowl, strain soup through a fine sieve, allow to cool and remove fat. Reheat. This is a good basic soup for any of the varieties of pasta in brodo.
