Puchero, Spanish Bone Broth & Egg Drop Soup
INGREDIENTS
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1-2 ham hock or large piece of jamon serrano bone with meat on it
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3 chicken breasts or 4-5 pieces of chicken on the bone, whichever you have
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2 medium onions, peeled and cut in halves
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3-4 cloves garlic, peeled and whole
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juice of one lemon (optional)
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3-4 carrots, cut into large chunks (no need to peel unless you want to eat them later)
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3 stalks celery, cut into large pieces
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2 knobs kelp
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sea salt, to taste
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filtered water
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For the egg drop soup:
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1 beaten egg per person
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