Yield: 6 Servings
|1 pounds||Lean beef; cubed|
|2 tablespoons||Butter or margarine|
|2 pounds||Marrow bone; cracked|
|½ cup||Celery leaves|
|1||Carrot; pared and sliced|
|1 cup||Diced carrots|
|2 cups||Chopped onions|
|1 cup||Diced celery|
|3||Stalks leek; sliced|
|1 cup||Diced potatoes|
|½ pack||(10-oz) frozen peas or lima beans|
|2 cans||(1-lb) tomatoes|
|2 tablespoons||Chopped parsley|
Brown meat in butter or margarine in large heavy pot. Add bones, bay leaf.
celery leaves, parsley, salt, peppercorns, sliced carrot, onion, and water.
Cover; heat until water boils; remove film from top. Reduce heat; simmer for 1-½ to 2 hours. Strain stock; reserve meat; skim fat from stock immediately or refrigerate overnight, then remove firm layer of fat. Heat soup to boiling; add diced carrots, chopped onions, celery, leek, potatoes, peas or lima beans, tomatoes, salt, and reserved meat. Reduce heat, simmer gently for 3 0 minutes, or until vegetables are tender; add parsley. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .