Grape Harvesters Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cloves: garlic, slivered
Directions:
: 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
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 : Pampilles Table
From: Sherilyn Schamber
Source from luhu.jp
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
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 : Pampilles Table
From: Sherilyn Schamber
Source from luhu.jp