When you're finished, toss out the solids, then rinse the kitchen towel in cold water, launder it, and save it until the next broth session. You now have beautiful broth. The absolute easiest way to get rid of all the fat is to stick the broth in the refrigerator. The next morning, all the fat will have risen to the top. Just take it off there.
Great soup is at hand.
Great soup Many soups will start with diced aromatic vegetables such as onions, carrots and celery sauteed in the stock pot in a little oil. This starts bringing out their flavors. Some creamy soups begin by whisking together a white sauce or roux of butter or oil, flour and liquid. After sauteing the aromatics, you usually add vegetables, beans, meat or other long-cooking ingredients along with the liquid. Although there are many exceptions to this rule, especially with Asian noodle soups, remember that all ingredients should be sized to fit onto that spoon.