866 Bennett Soup


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 750 g (1 lb 10 oz) very lean beef into 3 cm (1 in) cubes and place in an earthenware marmite with litres ( pt or 5⅜ U.S. pt) water; add a little salt, and a few peppercorns and 2 cloves tied in a piece of muslin. Bring to the boil, skim and add 200 g (7 oz) pearl barley then allow to cook gently for 2 hours.

Now add a garnish consisting of 200 g (7 oz) carrot, 150 g (5 oz) turnip, 120 g (4 oz) each of onion and celery heart and 200 g (7 oz) cabbage from which all the stalks have been removed—all of these should be cut into cubes of roughly the same size as the beef.

Allow to cook gently for another hour and serve as it is after removing the sachet of peppercorns and cloves.