🫙 From the Spice Rack
Beef and Vegetable Soup#1
BEEF BONE STOCK: 4 lb Meaty bones sawed into -piece 1 ea Halved onion 2 ea Quartered carrots 1 ea Outer stalk celery cut -into 3 pieces 1 sm Turnip sliced optional 12 ea Peppercorn...
maineasy
Ingredients8 items
Ingredients
- 2ea quartered carrots
- 1ea outer stalk celery cut
- 12ea peppercorns
- 1ea bay leaf
- 1large chopped onion
- 1cup diced carrot
- 1/2cup diced celery
- 1/2cup diced turnip optional
Directions
- 1
BEEF BONE STOCK: 4 lb Meaty bones sawed into -piece 1 ea Halved onion 2 ea Quartered carrots 1 ea Outer stalk celery cut -into 3 pieces 1 sm
- 2
Bring to a boil slowly, skimming when necessary
- 3
Add vegetables, peppercorns, herbs and salt
- 4
Cover and simmer 2-3 hours
- 5
Strain stock into a large bowl and discard the bones and vegetables
- 6
Store stock, covered, overnight in refrigerator
- 7
Next day remove the fat and retain 2-3 tb of it for the soup
- 8
SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes