Pot au feu soup
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef;rump |
| 6 | Water;pint | |
| 1 | pounds | Beef Bones |
| 2 | Bay Leaf; | |
| 10 | Peppercorns;whole | |
| 5 | Parsley;sprigs | |
| 3 | Carrot;halved; | |
| 3 | Turnip;chunked; | |
| 1 | Parsnip;halved; | |
| 1 | Cabbage;cut;small | |
| 4 | Onion;whole;small | |
| 3 | Leek; | |
| 4 | Clove;whole | |
| Garlic;minced;cloves | ||
| 1 | tablespoon | Salt |
Directions
Wash meat in cold water, put in pot; add water, bones and spices.
Bring to a quick boil; skim until all fat has disappeared and stock is clear. Lower heat and continue cooking for 1 hour.
Quarter turnips and cabbage; add to stock along with remaining vegetables, salt, garlic and other favorite spices. Simmer for about 4 hours. Remove the meat. Strain broth into a soup tureen. Chop vegetables into spoon size pieces (except cabbage), and return to soup.
Slice meat for portions and serve with cabbage. Serve hot.
Sprinkle with chopped parsley.