2 bay leaves
Bouquet garni: a few sprigs of celery, a few sprigs of thyme, half a bunch of parsley
3 liters of water
handful of coarse sea salt
4 medium leeks
6 medium carrots
Casserole with lid (preferably cast iron)
Meanwhile, peel and cut the carrot and leek into equal pieces. After 3 hours, remove the tea egg, onion and packet of herbs. Remove the meat and set aside. Strain the stock using a clean wet tea towel and a fine sieve. Rinse the pan if necessary and add the clear stock and the meat again. Add the sliced leek and carrot and sauté for at least 1 hour. Season with salt and pepper.
Source: Leukerecepten by leukerecepten-nl.
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