Grape harvester's soup

Yield: 6 Servings

Measure Ingredient
\N 2 cloves garlic -- slivered
\N 1 savor cabbage -- sliced
\N 2 ribs celery -- chopped
\N 2 leeks, white & pale green
\N 1 bouquet garni:

: lengthwise

3 lb stewing beef (boneless

: chuck) -- whole

: cold water

¼ lb carrots -- sliced

2 md onions -- sliced

1 TB olive oil

: only -- chopped

2 md white turnips -- chopped

2 TB all-purpose flour -- flour 1 lb plum tomatoes -- seeded,

: chopped

: salt and pepper

: sprigs parsley

: fresh thyme

: bay leaf

: garlic, optional

Insert slivers of garlic into the meat. Place in a large pot and add water to cover and bring to a boil.

Skim and add carrots, onions, and cabbage. Simmer.

In the meantime, brown the celery, leeks and turnips in the olive oil in a pan over moderate heat.

Sprinkle with the flour and stir well. Add to the pot.

Place the tomatoes in a separate saucepan, crush them and cook over moderate heat. Season them well with salt and pepper and a bouquet garni.

After 20 minutes, rub them through a food mill into the pot with the meat and vegetables.

Simmer for another 2 hours before serving. Taste for tenderness and cook longer if necessary.

Shared by Sherilyn Schamber

Recipe By : Pampille's Table From: Sherilyn Schamber <sherschm@concedate: Wed, 09 Oct 1996 15:32:14 ~0700

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