CookEat Recipe
Layered Bread and Vegetable Soup with Beef Jus
Toasted bread, seasonal vegetables and Parmesan layered with a slowly made beef jus, then rested until moist but almost dry.
Method
Steps
Step 1
Gather the ingredients: 500 g beef with a little bone, including 200 g boneless lean beef for thin slices; 2 food-grade chicken necks, about 80 g; About 750 ml water, plus a little more if needed; 15 g cured pork fatback, thinly sliced; 15 g prosciutto, thinly sliced; 40 g butter, divided: 10 g for the jus and 30 g for the vegetables; Half an onion, sliced; 150 g carrot, divided: 50 g for the jus and 100 g for the soup; A small bundle of parsley and celery for the jus; 1 small clove and half a teaspoon sugar; Salt to taste; 100 g celery for the soup; 100 g Savoy cabbage; 50 g sorrel, tough stems removed; 1 small zucchini, about 150 g; 100 g shelled peas; 1 medium potato, about 150 g; 200 g day-old fine white bread; 40 g finely grated Parmesan.
Step 2
Reserve 200 g boneless beef and cut into thin slices. Put the remaining beef and bone with the chicken necks and 750 ml cold water in a small pan. Bring to a simmer, skim and cook gently for about 2 hours, adding water if needed to keep the meat covered. Strain and reserve the broth; cooked meat can be served separately.
Step 3
Line another pan with the fatback and prosciutto, add 10 g butter and the onion, then lay the reserved beef slices on top. Brown underneath over fairly high heat. Add a small ladle of the broth, turn the slices and brown the other side, then add another ladle.
Step 4
Add salt, the clove, sugar, 50 g carrot, the herb bundle and the remaining broth. Simmer gently for about 2 hours. Remove the meat, strain the jus and skim its fat. Aim for a rich pourable jus, roughly 500–650 ml; add a little water if it becomes too reduced. Do not thicken with starch.
Step 5
Meanwhile cut the potato and zucchini into small chunks. Cut the soup carrot, celery, cabbage and sorrel into fine strips. Boil the potato, carrot, celery and cabbage in lightly salted water until nearly tender, about 8–10 minutes, then add zucchini, peas and sorrel and cook until tender. Drain well. Sauté the drained vegetables in the remaining 30 g butter and moisten with a little of the jus.
Step 6
Toast the bread in slices about 7–8 mm thick, then cut into cubes. Heat the oven to 100°C. In an oven-safe serving dish, make alternating layers of bread, vegetables and grated Parmesan. Pour hot jus over the layers, holding some back.
Step 7
Cover with an oven-safe lid and leave in the low oven for 30 minutes without stirring, checking that the food stays above 60°C. The bread should absorb the liquid so the finished soup is moist but almost dry. Add a little reserved hot jus at the table only if it is too dry, then serve immediately.
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