| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | Beef, French, Soups | 6 | Servings |
INGREDIENTS
| 2 | c | Garlic; slivered lengthwise |
| 3 | lb | Stewing beef (boneless chuck); whole |
| Cold water | ||
| 1/4 | lb | Carrots; sliced |
| 2 | md | Onions; sliced |
| 1 | Savor cabbage; sliced | |
| 1 | tb | Olive oil |
| 2 | Ribs celery; chopped | |
| 2 | Leeks, white & pale green only; chopped | |
| 2 | md | White turnips; chopped |
| 2 | tb | All-purpose flour; flour |
| 1 | lb | Plum tomatoes; seeded, chopped |
| Salt and pepper | ||
| 1 | Bouquet garni: | |
| Sprigs parsley | ||
| Fresh thyme | ||
| Bay leaf | ||
| Garlic, optional |
INSTRUCTIONS
Insert slivers of garlic into the meat. Place in a large pot and add water to cover and bring to a boil. Skim and add carrots, onions, and cabbage. Simmer. In the meantime, brown the celery, leeks and turnips in the olive oil in a pan over moderate heat. Sprinkle with the flour and stir well. Add to the pot. Place the tomatoes in a separate saucepan, crush them and cook over moderate heat. Season them well with salt and pepper and a bouquet garni. After 20 minutes, rub them through a food mill into the pot with the meat and vegetables. Simmer for another 2 hours before serving. Taste for tenderness and cook longer if necessary. Shared by Sherilyn Schamber Recipe By : Pampille's Table Posted to MC-Recipe Digest V1 #240 Date: Wed, 09 Oct 1996 15:32:14 -0700 From: Sherilyn Schamber <sherschm@concentric.net> NOTES : Eat this soup in the middle of the vineyards after a riotous morning's work in the fresh air of the Gironde river. This soup is worth more than any of the fancy dishes on menus at refined restaurants.
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