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Fondue with Broth

This is our favorite broth recipe; chicken or beef, depending on our selection of meat/seafood. Accompany the fondue with a selection of cooked and raw sides (shrimp cocktail, potato cakes, crostini, vegetables, blue cheese or herb butter etc.)
Print Recipe
Course: Main Course
Cuisine: Swiss
Ingredients Method Notes

Ingredients
  

  • 4 cups beef or chicken stock
  • ½ cup dry white wine
  • 1 large clove garlic whole, skin removed
  • 1 bay leaf
  • 1 sprig thyme
  • ½ tsp salt
  • ¼ tsp pepper

Method
 

  1. Place all broth ingredients in a medium sauce pan on stove top.
  2. Bring to a simmer for 15 minutes before serving.
  3. Increase heat to a quick boil and pour broth into the fondue pot. Remove thyme sprig and bay leaf.
  4. Leave the garlic clove in and enjoy.
  5. Many New Year’s Eve we have a fondue and then we use the hearty, rich Turkey Stock made from the Christmas Turkey.

Notes

Our favorite red wine is full bodied blend when we have beef with the broth fondue.
We’ve paired:
• Ardal Reserva Tempranillo/Cabernet Sauvignon, 2010
• Mission Hill Family Estate Compendium 2014