Soup of france. This is a perfect example of how nourishing, economical, and satisfying a soup can be. The franch are famous for their pot au feu and always keep a stock pot going to swich the add ne things each day.
ingridients :
1 pound beef chuck
1/2 pound stewing beef, chicken giblets, marrow bones and water
3 carrots, halved
2 unions, stuck with cloves
3 white turnips, halved
1 stalk celery
3 whole leeks
1/2 head cabbage, chopped
1/8 teaspoon thyme
1/2 bay leaf
1 parsley sprig
Preparation "
Cover meats and bones with cold water. Bring to boil skim. Add vegetables and seasonings. Simmer for 3 hours, adding water if neccesary to keep ingredients covered.
Strain
Serve broth with cubed bread. Serve meats and vegetables separately as the main course with potatoes, sharp mustard, and pickles. and yield 6 serving
Suggested menu : soup of france, garlic bread, escarole salad, ice box cake, coffee or tea.