| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean beef; cubed |
| 2 |
tb |
Butter or margarine |
| 2 |
lb |
Marrow bone; cracked |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Celery leaves |
| 4 |
|
Sprigs parsley |
| 2 |
ts |
Salt |
| 6 |
|
Peppercorns |
| 1 |
|
Carrot; pared and sliced |
| 1 |
|
Onion; sliced |
| 4 |
qt |
Water |
| 1 |
c |
Diced carrots |
| 2 |
c |
Chopped onions |
| 1 |
c |
Diced celery |
| 3 |
|
Stalks leek; sliced |
| 1 |
c |
Diced potatoes |
| 1/2 |
pk |
(10-oz) frozen peas or lima beans |
| 2 |
cn |
(1-lb) tomatoes |
| 1 |
ts |
Salt |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
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 1-1/2 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, http://www.erols.com/hosey.
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