Soupe des Vendanges

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a piece of beef weighing about three or four pounds and insert in it two heads of garlic; put it in a large saucepan full of salted cold water, bring to the boil and skim carefully several times (in some parts of the Gironde they also put a marrow bone and the neck of a fowl); then add carrots (sliced in two), turnips and onions cut in quarters and a small cabbage coarsely chopped. Bring to the boil again and let the soup simmer for two hours and a half.

Make a roux in a small saucepan and cook in it for a few minutes a head of celery and a few leeks cut in pieces about three inches long. Add this to the soup. Meanwhile boil half a dozen tomatoes with a bouquet, salt and pepper, and when well cooked squash them through a sieve and add them to the soup, which must go on simmering for another hour and a half.