Ingredients
5cupsbeef stock,or chicken stock
2star anise
1whole clove
1cinnamon stick
½tspwhite peppercorns
1fresh gingerroot,unpeeled, or peeled
4shallots
1tspsugar
Preparation
Place the stock in a 2-quart saucepan and heat to boiling over medium-high heat.
While the soup heats, crush the anise, clove, cinnamon, and peppercorns on a cutting board with a rolling pin. Crush the ginger.
Add the spices, ginger, shallots, and sugar to the stock, and stir to dissolve the sugar.
Reduce the heat to low and simmer the stock, covered, for 20 minutes.
Strain the stock through a fine sieve lined with a double layer of cheesecloth into another saucepan or a heat-safe glass measure.
Serve warm, and enjoy!
