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"Lots of people think we never clean the pot," he says. "But we clean it every evening. We remove the soup from the pot, then keep a little bit simmering overnight."
It's that little bit, he says, that forms the stock of the next day's soup. So, yes, at least a taste of what you put in your mouth is 45 years old and counting.
"And then there's soup that has been simmering for 45 years." WOW!
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