From: Chef Peter Pahk, Silverado Resort, Napa CA. Yield: 8 servings. 10 cups beef broth 1 sachet to include: 6 peppercorns 1 bay leaf 1 sprig of thyme 2 pounds of meaty Cervena shanks, cut into 1-inch pieces 2 large red beets, cut in eighths 2 large yellow beets, cut in eighths 12 baby carrots, peeled 1 large russet potato, peeled & cut into ½ inch cubes 1 large leek, cut into rounds Salt and pepper, to taste 1 cup creme fraîche ¾ cup chiffonade of green onions ¾ cup ...

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