Beef and Puréed Vegetable Soup

Preparation info
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By Claudia Roden

Published 1986

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  • 500 g (1 lb) stewing beef
  • 2 marrow bones, (optional)


Wash the meat and bones, and put them in a large pan. Cover with 2 to 2½ litres (3½ to 4½ pints) water, bring to the boil over high heat and remove all the scum. Add all the vegetables except the courgette