Pot au feu soup

10 servings

Ingredients

Quantity Ingredient
3 pounds Beef;rump
6 Water;pint
1 pounds Beef Bones
2 Bay Leaf;
10 Peppercorns;whole
5 Parsley;sprigs
3 Carrot;halved;
3 Turnip;chunked;
1 Parsnip;halved;
1 Cabbage;cut;small
4 Onion;whole;small
3 Leek;
4 Clove;whole
Garlic;minced;cloves
1 tablespoon Salt

Directions

Wash meat in cold water, put in pot; add water, bones and spices.

Bring to a quick boil; skim until all fat has disappeared and stock is clear. Lower heat and continue cooking for 1 hour.

Quarter turnips and cabbage; add to stock along with remaining vegetables, salt, garlic and other favorite spices. Simmer for about 4 hours. Remove the meat. Strain broth into a soup tureen. Chop vegetables into spoon size pieces (except cabbage), and return to soup.

Slice meat for portions and serve with cabbage. Serve hot.

Sprinkle with chopped parsley.

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