CookEat Recipe
Potage Printanier Grenat
A vegetable and rice soup enriched with beef bones and finished with fresh tomatoes.
Method
Steps
Step 1
Put 1360 g fresh veal bones in a stockpot with 18,900 mL cold water. Bring to a boil and skim carefully.
Step 2
Add four peeled carrots, two peeled turnips, two peeled onions, one parsley root, three leeks and two celery stalks.
Step 3
Cover and simmer gently for four hours, then strain through a clean cloth and discard the bones and vegetables.
Step 4
Reserve 1893 mL of the strained broth for the soup. Cool surplus promptly in shallow containers and refrigerate at or below 4 °C or freeze.
Step 5
Cut two medium carrots, one turnip, one medium onion, two celery branches and two leeks into small squares.
Step 6
Brown lightly in one and a half tablespoons melted butter, stirring occasionally.
Step 7
Add the measured broth, 237 mL tomato juice, 454 g raw beef bones, one teaspoon salt and half a teaspoon pepper.
Step 8
Boil gently for fifteen minutes.
Step 9
Add 57 g raw white Italian rice and boil for forty minutes more.
Step 10
Remove all the beef bones and check carefully for fragments.
Step 11
Peel and dice three tomatoes, add to the soup and skim the fat.
Step 12
Boil for five minutes and serve with the vegetables and rice. Cool unused soup promptly to 4 °C or colder and refrigerate.
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