Side Pannel
Grape Harvester's Soup
Grape Harvester's Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: French, Beef, Soups
Ingredients List
- 2 c Garlic; slivered lengthwise
- 3 lb Stewing beef (boneless
- -chuck); whole
- Cold water
- 1/4 lb Carrots; sliced
- 2 md Onions; sliced
- 1 Savor cabbage; sliced
- 1 tb Olive oil
- 2 Ribs celery; chopped
- 2 Leeks, white & pale green
- -only; chopped
- 2 md White turnips; chopped
- 2 tb All-purpose flour; flour
- 1 lb Plum tomatoes; seeded,
- -chopped
- Salt and pepper
- 1 Bouquet garni:
- Sprigs parsley
- Fresh thyme
- Bay leaf
- Garlic, optional
Directions
Insert slivers of garlic into the meat. Place in a large pot and add water
to cover and bring to a boil.
Skim and add carrots, onions, and cabbage. Simmer.
In the meantime, brown the celery, leeks and turnips in the olive oil in a
pan over moderate heat.
Sprinkle with the flour and stir well. Add to the pot.
Place the tomatoes in a separate saucepan, crush them and cook over
moderate heat. Season them well with salt and pepper and a bouquet garni.
After 20 minutes, rub them through a food mill into the pot with the meat
and vegetables.
Simmer for another 2 hours before serving. Taste for tenderness and cook
longer if necessary.
Shared by Sherilyn Schamber
restaurants.
to cover and bring to a boil.
Skim and add carrots, onions, and cabbage. Simmer.
In the meantime, brown the celery, leeks and turnips in the olive oil in a
pan over moderate heat.
Sprinkle with the flour and stir well. Add to the pot.
Place the tomatoes in a separate saucepan, crush them and cook over
moderate heat. Season them well with salt and pepper and a bouquet garni.
After 20 minutes, rub them through a food mill into the pot with the meat
and vegetables.
Simmer for another 2 hours before serving. Taste for tenderness and cook
longer if necessary.
Shared by Sherilyn Schamber
restaurants.
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