Beef and Vegetable Soup No.2

- Pot- au Feu

Put 4 lbs. rump of beef, 4 lbs. beef bones and 1 veal knuckle in a large soup kettle with 4 1/2 qts. water, 2 Tbsps. salt and 4 pepper-corns. Bring the water to a boil and cook the soup gently for 2 hours, removing the scum as it accumulates on the surface. Add 6 small leeks, 3 carrots, 2 stalks of celery, 1 large onion stuck with 3 whole cloves, 1 small head of cabbage, and 1 very small yellow turnip, all cleaned and cut into any desired sizes. Add 1/2 bay leaf and 1/2 tsp. thyme. Cook the soup for 1 1/2 hours and adjust the seasoning. Let the soup cool and remove the fat. Serve the soup hot.

       The meat, vegetables, and broth may be all put together into the soup bowl, or the soup may be served separately, followed with the sliced meat and vegetables.©Al (Alex-Alexander) D. Girvan. All rights reserved.