Yield: 8 servings
|Oil; for browning meat|
|8 cups||Water or stock|
|½ cup||White Wine|
|1 tablespoon||Worcestershire Sauce|
|4||Small potatoes, quartered|
|1||Carrot; peeled and sliced|
|1||Parsnip: peeled and diced|
|½ cup||Turnip; peeled and diced|
|½ cup||Cabbage; shredded|
|2||Celery ribs; chopped|
|2 mediums||Banana peppers, chopped|
|½ cup||Green peas|
Trim the meat from the bones and cube in coarse dice. Simmer the bones in water
or stock with the bay leaves, juniper and cloves for about 2 hours.
bones and strain the stock. Return the broth to the pot.
In a skillet brown the meat in a little oil or bacon fat. Add to the pot. Add
the remaining ingredients except the peas and simmer ½ hr or more.
peas minutes before serving.
This soup is best re-heated the second day.