Portable Soup

Before the convenience of store-bought bouillon cubes wrapped in foil, home cooks relied on portable soup as a travel-friendly source of sustenance. This ingenious creation involved simmering large quantities of beef bones in cauldrons until they transformed into a thick, gelatinous syrup. The resulting glassy nuggets of dried broth were easily stored and could be reconstituted into flavorful stock by simply dropping them into hot water. While modern times have brought us convenience, there’s something special about reviving the tradition of portable soup in our own kitchens.

When it’s time to enjoy a cup of the flavorful portable soup, simply pluck a nugget from the container and dissolve it in 2 cups of boiling water. Season it to your preference and feel free to add vegetables or any other ingredients that suit your taste.. I make my own version of portable soup, using a smaller quantity of bones, that simmer and reduce down to form gelatin-rich cubes of stock that store easily in the fridge and reconstitute instantly into stock when
dropped into hot water.

With homemade portable soup, you have the convenience of instant stock at your fingertips, bringing depth and richness to a variety of dishes. Whether you’re embarking on a journey or seeking a quick and satisfying meal at home, these gelatinous cubes of flavorful broth will be your culinary companion.

SERVES: About 24 nuggets, for 12 quarts of soup

INGREDIENTS:

• 2 veal knuckles
• 2 beef shins
• 3 yellow onions, halved lengthwise, unpeeled and untrimmed
• 1 small bunch thyme
• 1 tablespoon whole black peppercorns
• 1 teaspoon freshly grated nutmeg
• 6 whole cloves

INSTRUCTIONS:

1. Place the veal knuckles and beef shins into a large, heavy stockpot and cover with water by 1 inch. Drop the onions into the pot. Stir in the thyme, peppercorns, nutmeg, and cloves.
2. Bring it all to a boil over medium-high heat, and then immediately turn down the temperature to medium-low.
3. Simmer, covered, for 12 hours, or until any meat softens and easily separates from bones. Skim away any scum that foams up at the surface of the broth while it boils.
4. Strain the broth through a fine-mesh sieve into a large jar, discarding the solids. Seal the jar tightly, and then let it sit in the refrigerator overnight or until the fat hardens.
5. Scoop away the fat that hardens on the surface of the broth, and then pour the broth into a double boiler set over medium-high heat. Continue cooking the broth until reduced to one-tenth of its original volume, forming a thick and ropy syrup.
6. Pour the broth into ice cube trays, and then transfer the trays to the refrigerator to allow the reduced broth to gel, about 12 hours.
7. Remove the gelled broth from the trays and store them in an airtight container in the refrigerator for 6 weeks or in the freezer for 6 months.
8. To serve the broth, pluck a nugget of portable soup from the container and dissolve it in 2 cups boiling water. Adjust the seasoning and add vegetables as it suits you.