Grape Harvester's Soup
Yield
6 servingsPrep
20 minCook
140 minReady
160 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic cloves
slivered lengthwise |
|
| 3 | pounds |
stewing beef
(boneless chuck), whole |
|
| ½ | cup |
water
cold |
|
| ¼ | pound |
carrots
sliced |
|
| 2 | each |
onions
med, sliced |
|
| 1 | each |
cabbage
sliced |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
celery
chopped |
|
| 2 | each |
leeks
chopped |
*
|
| 2 | each |
turnip
med, chopped |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | pound |
italian plum (roma) tomatoes
seeded, chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | each |
bouquet garni
|
*
|
| 1 | each |
parsley sprigs
|
*
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
garlic
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic cloves
slivered lengthwise |
|
| 1.4 | kg |
stewing beef
(boneless chuck), whole |
|
| 118 | ml |
water
cold |
|
| 113.4 | g |
carrots
sliced |
|
| 2 | each |
onions
med, sliced |
|
| 1 | each |
cabbage
sliced |
|
| 15 | ml |
olive oil
|
|
| 2 | each |
celery
chopped |
|
| 2 | each |
leeks
chopped |
*
|
| 2 | each |
turnip
med, chopped |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 453.6 | g |
italian plum (roma) tomatoes
seeded, chopped |
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1 | each |
bouquet garni
|
*
|
| 1 | each |
parsley sprigs
|
*
|
| 5 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
garlic
optional |
|
Directions
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.
