CookEat Recipe
Potage Paysanne
Finely sliced vegetables simmered in a beef broth and served with French-bread toasts.
Method
Steps
Step 1
Peel and wash one small red carrot, one small turnip and one small onion. Clean two leeks, one branch of white celery and four small cabbage leaves. Slice all the vegetables exceedingly finely.
Step 2
Bring three and a half quarts of water to a boil in a large saucepan with one tablespoon of salt and one teaspoon of white pepper. Add two pounds of lean raw beef rump and a few edible beef bones. Cover and boil for fifteen minutes.
Step 3
Uncover the pan and skim off the scum. Add all the sliced vegetables, cover again and boil slowly for two hours.
Step 4
Remove the beef and bones from the soup. If keeping the cooked beef for another meal, divide it into small portions in shallow containers and refrigerate promptly, within two hours, at 40°F or below. Discard the bones.
Step 5
Skim the fat from the broth. Toast six slices of French bread, pour the vegetable soup into a hot tureen, add the toasts and serve.
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