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Spring Vegetable Soup

  • 2 lbs shin of beef
  • 2 lbs knuckle of veal
  • Salt
  • 2 carrots, sliced
  • 1 turnip, sliced
  • 1 leek, cut in squares
  • 1/2 head celery, cut in squares
  • 1 cauliflower, cut in sprigs
  • 1/2 cup peas
  • 1/4 tsp baking soda
Cut the meat from the bone. Remove the fat. Break the bones in halves. Be careful not to use the marrow. Put the meat and bones into a stock pot with 5 pints of cold water. 1 tsp of salt will help the scum to rise up. Boil quickly and remove scum as it rises. Simmer gently for 5 hours. Wash and cut the vegetables. One hour before serving, add the vegetables. The sprigs of cauliflower can be put in 15 minutes before serving. Put the peas, 1 tsp salt and baking soda in boiling water and boil for 15 minutes (be patient, you rascal). Put the peas in a tureen and pour the soup over them.
Submitted by Tess M Aug 12, 2009 15 min 30 min 45 min


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