Quebec Vegetable Soup Recipe
Summary
Preparation Time10 MinCooking Time2 Hr 0 Min
Ready In2 Hr 10 MinDifficulty LevelMedium
Ingredients
| 1 1/2 to 2 pounds beef brisket or shoulder | ||
| 1 meatless beef bone or 1 roast beef bone | ||
| Carrots | 2 Cup (16 tbs), diced | |
| Parsnip | 1/2 Cup (16 tbs), diced | |
| 3 large onions, sliced very fine | ||
| 1 cup celery and leaves, chopped fine | ||
| 1 large leek, sliced thin (optional) | ||
| Savory | 1 Teaspoon | |
| Marjoram | 1/2 Teaspoon | |
| Anise | 1/4 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Peppercorns | 1/2 Teaspoon | |
| Coarse salt | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Tomatoes | 1 Can (10oz) | |
| Water | 3 Quart | |
| Barley | 1/2 Cup (16 tbs) | |
Directions
MAKING
1) In a soup kettle, add all the ingredients.
2) Place the soup kettle over heat and bring the liquid to a boil.
3) Cover with a lid and reduce heat to low. Let it simmer for another 4 hours.
4) During the first one hour of cooking, you need to stir for 2-3 times.
5) When the cooking has another 15-20 minutes to complete, add macaroni, spaghetti, vermicelli, noodles or rice to taste.
SERVING
6) Serve this as Pot-au-feu beef by garnishing with fresh herbs.
1) In a soup kettle, add all the ingredients.
2) Place the soup kettle over heat and bring the liquid to a boil.
3) Cover with a lid and reduce heat to low. Let it simmer for another 4 hours.
4) During the first one hour of cooking, you need to stir for 2-3 times.
5) When the cooking has another 15-20 minutes to complete, add macaroni, spaghetti, vermicelli, noodles or rice to taste.
SERVING
6) Serve this as Pot-au-feu beef by garnishing with fresh herbs.
Chef
