A "marmite" would not make a suitable base for a soup or stew.
A "marmite" is NOT the sticky brown spread made from yeast extract; and it is not a by-product of the brewing industry.
A "marmite" IS a deep clay casserole-or soup pot.
Remember, the average North American family throws away,well over half of; their food dollar.
Yes,"Marmite", is now a "borrowed" trade name: for that sticky brown stuff (fairly popular in the United Kingdom, New Zealand and South Africa-however, a picture of a marmite appears on the front label of this product) which CAN be used as a , filler, and base, (some believe time and money saving)for braised dishes, soups, and/or stews (see: ingredients to make 1 qt. soup stock and following beef stock post).Remember, the average North American family throws away,well over half of; their food dollar.
Slightly simpler and quicker to prepare than Grande Marmite, there's nothing, at all, petite about this beef, chicken, and vegetable soup.
3 medium onions, sliced
Few sprigs parsley
1 Tbsp. butter
1/2 tsp. thyme
2 lbs. beef chuck, in one piece
2 whole cloves
2 lbs. beef soup bones
1 cup diced celery
1 fowl
4 carrots diced
3 qts. water
3 sliced leeks, white part only
Salt
1/4 small green cabbage, slivered
2 bay leaves
1 box frozen peas
8 whole black peppers
Pepper
Grated
cheese
·
Brown, onions, in
butter, in large kettle; then add beef, bones, fowl, water, 1 Tbsp. salt, bay
leaves, whole peppers, parsley, thyme, and cloves. Bring to boil, and simmer,
covered 4 hours, or until meats are tender.
·
Remove meats, cool,
and slice thin.
·
Cook remaining
vegetables for garnish until barely tender in a little boiling salted water.
·
Drain. Strain soup
mixture and reheat.
·
Season to taste with
salt and pepper. Put some vegetables and meat slices in individual marmites or
soup bowls.
·
Cover with broth.
Serve with grated cheese. Makes: 6 to 8 servings.
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