Yield: 6 servings
|2 mediums||Onions, peeled and sliced|
|2 tablespoons||Butter or vegetable oil|
|2 pounds||Beef, in one piece|
|1 pounds||Beef soup bones|
|2 pounds||Chicken wings|
|12 cups||Beef bouillon|
|1 \N||Bouquet garni: 2 bay leaves, 4 whole cloves, 4 sprigs|
|\N \N||Fresh parsley, 2 sprigs fresh thyme, 6 whole bruised|
|3 mediums||Leeks, white part only|
|4 \N||Carrots, washed, unpeeled, cut in 1-inch pieces|
|4 mediums||Turnips, washed only, cut in quarters|
|3 cups||Fresh green beans|
|\N \N||Parmesan cheese, freshly grated|
|\N \N||Toasted french bread|
Saute onions in butter. Add remaining ingredients except green beans, cheese and bread. Simmer for 2½ hours, skimming occasionally. Add green beans and simmer for 30 minutes longer. Remove and discard bouquet garni.
To serve, place one piece of toasted crusty french bread in each warm bowl and pour hot soup over it. Sprinkle with freshly grated cheese to taste.
Makes 6 servings.
[WASHINGTON POST] Posted by Fred Peters.