“The secret to this soup, as with any other, is a very strong stock. I use no beef bouillon or MSG.” –The Londonderry Inn, South Londonderry, Vermont
Combine all ingredients in soup kettle and simmer for approximately 1 hour or until vegetables are cooked as you like them.
Veal or Beef Stock
Bring all ingredients to a rolling boil, then simmer on very low heat until stock is reduced by half. Strain through a very fine sieve and use as directed for Pepperpot Soup.