| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Viennese | Soups, Meats | 8 | Servings |
INGREDIENTS
| 2 1/2 | lb | Beef bones, cracked |
| 3 | lb | Beef Chuck |
| 3 | qt | Water |
| 2 1/2 | ts | Salt |
| 3/4 | ts | Pepper |
| Lg Onion- peeled,sliced thin | ||
| 2 | x | Med Leeks, white parts only |
| 2 | x | Med Carrots, scraped, sliced |
| Celery root, pared & cubed | ||
| 3 | x | Sm Turnips, pared & cubed |
| 2 | c | Cauliflower, cut up |
| 2 | x | Bay Leaves |
| 4 | x | Sprigs Parsley |
| 1/2 | ts | Dried Thyme |
INSTRUCTIONS
Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. Serves 8 to 10. You may also add noodles, rice or dumplings to the finished soup. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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