Name: La Soupe des Vendanges (Winemaker’s soup)
Yield: Serves 8
Cuisine: French
Ingredients: 1½ kg (3 lb) boiling beef, eg shoulder; 500 g (1 lb) turnips; 4 cloves garlic; 1 small turnip; 1 carrot; 1 stick celery; 2 tablespoons flour; 2 tablespoons goose fat; 1 large onion; salt, pepper, bouquet garni; 1 tablespoon oil; 500 g (1 lb) tomatoes; heart of a small cabbage; 500 g (1 lb) carrots; 1 leek

Preparation info

Serves
8

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

For the pot

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

Method

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