Meat and vegetable soup

Meat and vegetable soup

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Ingredients

Quantity Ingredient
1 tablespoon oil
30g butter
1kg meaty soup bones
2 onions, chopped
2 carrots, chopped
1/2 turnip, chopped
1 ripe tomato, peeled and chopped
2 sticks celery, chopped
10g parsley sprigs
2 teaspoons brown sugar
3 beef stock cubes, crumbled, (optional)
2 litres water
freshly ground black pepper
115g peas
2 tablespoons parsley, chopped
salt
toast points, to serve

Method

  1. Heat oil and butter in a large, heavy saucepan. Add bones and brown over medium heat.
  2. Remove bones. Add chopped vegetables and cook for 5 minutes, stirring several times. Add parsley sprigs, sugar, stock cubes, if using, and water. Season lightly with salt and pepper, return bones to the pan and simmer gently, covered, for 2½ hours.
  3. Take bones out, remove meat and dice. Return the meat to the saucepan with peas. Simmer uncovered until peas are tender, for about 10 minutes for fresh peas or 3 minutes for frozen. Adjust seasoning and stir in chopped parsley. Serve soup with toast points.
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