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Big Bone Soup Recipe

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This recipe for Big Bone Soup is from From Gail's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb stewing veal
1 lb stewing beef
1/2 to 1 lb chicken necks and backs
Small slice of veal liver or chicken liver
Pig knuckle
Large bone or 3-4 pieces of marrow bone

Cooking stock to cover (half beef broth and half chicken broth)
Braising vegetables:
2 carrots, peeled and cut into chunks
1 large onion, stuck with a clove
2 leeks
Half a rutabaga, sliced, or 1 turnip, sliced
1/4 cup canned tomatoes
1 stalk celery (with leaves), cut into chunks
1 parsnip, peeled and cut into chunks
Herb bouquet of 3 parsley sprigs, small bay leaf, 1 sprig thyme, 2 cloves garlic, and 4 peppercorns

Vegetables for the stew:
1/2 to 3/4 lb carrots, cut in chunks
6-8 leeks
6-8 small onions
1 sliced rutabaga
6-8 new potatoes
Directions:
Directions:
Brown the meat nicely. Add braising vegetables and herb bouquet. Add cooking stock to cover and simmer till all meat is very tender.

Strain the cooking liquid and Return to the pan. Remove meat from bones and add to the cooking stock. Add the remaining vegetables and cook until they are tender. Season to taste with salt and pepper. Sprinkle with fresh chopped parsley and a squeeze of fresh lemon juice. Serve with a hearty bread to sop up the juice.
Number Of Servings:
Number Of Servings:
8

 

 

 

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