|
|
|
|
Yield: 10 portions |
| Meat |
3 pounds |
1.5 kilograms |
| Chicken |
2 pounds |
1 kilogram |
| Leeks |
7 ounces |
200 grams |
| Carrots |
7 ounces |
200 grams |
| Celery |
5 ounces |
150 grams |
| Cabbage |
7 ounces |
200 grams |
| Turnips |
3 1/2 ounces |
100 grams |
| Parsley, chopped |
1 tablespoon |
15 grams |
| Chervil, chopped |
1 teaspoon |
5 grams |
| Salt |
1 teaspoon |
5 grams |
| Pepper |
1/8 tablespoon |
1 gram |
| Marrowbones, rinsed |
3 pounds |
1.5 kilograms |
| |
|
|
|
Procedures |
| 1.
Blanch the meat and chicken |
| 2.
Peel vegetables and cut into sticks or thin slices |
| 3..
Combine blanche met and chicken with vegetables, stock and herbs |
| 4.
Simmer slowly, when met is cooked remove and cut into small pieces |
| 5.
Season to taste |
| 6.
Poach marrow bones in a separate pan and place them in the soup just
prior to servng |
| 7.
Garnish with chopped parsley |
       . |
