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.