Grape Harvester's Soup

* Exported from MasterCook *

Grape Harvester's Soup

Recipe By : Pampille's Table
Serving Size : 6 Preparation Time :0:00
Categories : Beef French
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- slivered lengthwise
3 lb stewing beef (boneless chuck) -- whole
cold water
1/4 lb carrots -- sliced
2 med onions -- sliced
1 savor cabbage -- sliced
1 tbsp olive oil
2 ribs celery -- chopped
2 leeks, white & pale green only -- chopped
2 med white turnips -- chopped
2 tbsp 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


- - - - - - - - - - - - - - - - - -

NOTES : Eat this soup in the middle of the vineyards after a riotous
morning's work in the fresh air of the Gironde river. This soup
is worth more than any of the fancy dishes on menus at refined
restaurants.