Pot Au Feu Soup Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Beef, rump
1: Parsnip, halved;
6: Water, pint
1: Cabbage, cut;small
1 lbs: Beef Bones,
4: Onion, whole;small
2: Bay Leaf,
3: Leek,
10: Peppercorns, whole
4: Clove, whole
5: Parsley, sprigs
Garlic, minced;cloves
3: Carrot, halved;
1 tbsp: Salt,
3: Turnip, chunked;
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.
Source from luhu.jp
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.
Source from luhu.jp