Grape harvester's soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cloves garlic -- slivered | |
| 1 | savor cabbage -- sliced | |
| 2 | ribs celery -- chopped | |
| 2 | leeks, white & pale green | |
| 1 | bouquet garni: | |
Directions
: lengthwise
3 lb stewing beef (boneless
: chuck) -- whole
: cold water
¼ lb carrots -- sliced
2 md onions -- sliced
1 TB olive oil
: only -- chopped
2 md white turnips -- chopped
2 TB all-purpose flour -- flour 1 lb plum tomatoes -- seeded,
: chopped
: salt and pepper
: sprigs parsley
: fresh thyme
: bay leaf
: garlic, optional
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 From: Sherilyn Schamber <sherschm@concedate: Wed, 09 Oct 1996 15:32:14 ~0700