Have the bones already chopped at the time of purchase. Brown halved, unpeeled onion in dry frying pan or on stove top.
Cover bones, bay leaf and onion with 2 quarts of cold water and simmer quietly for at least 1 hour.
Clean and chop the greens. Add vegetables to bones and simmer on low heat for 10 minutes.
Add lemon zest and lovage and let steep in the clear soup for 5 minutes.
Strain everything through a fine sieve lined with a tea towel.
Season the clear soup with salt, pepper and new spice and serve with a garnish to taste.
Preparation Tip:
The clear soup can also be frozen very well in portions.
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