La Soupe des Vendanges

Winemaker’s soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

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For the pot

  • kg (3 lb) boiling beef, eg shoulder
  • 4 cloves<


Spike the beef with the garlic cloves and put it in your marmite (soup pot) with enough water just to cover. Bring it very slowly to the boil, skimming off all the scum which rises to the top. Add the vegetables to the pot with the seasoning and herbs and cook very slowly for 2 hours at least. (If at the end of the cooking time there is too much fat on the top for your liking, scoop some