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 Aug 12, 2009
15 min
30 min
45 min