Recipe - Grape Harvesters Soup

2 cup Garlic; slivered lengthwise
3 pound Stewing beef (boneless
chuck); whole
Cold water
One fourth pound Carrots; cut or sliced up
2 md Onions; cut or sliced up
1 Savor cabbage; cut or sliced up
1 tablespoon Olive oil
2 Ribs celery; chopped
2 Leeks, white & pale green
only; chopped
2 md White turnips; chopped
2 tablespoon Allpurpose flour; flour
1 pound Plum tomatoes; seeded,
chopped
Salt and pepper
1 Bouquet garni:
Sprigs parsley
Fresh thyme
Bay leaf
Garlic, optional

Insert slivers of garlic into the meat. Place in a large pot and add water
to cover and bring to a boil.

Skim and add carrots, onions, and cabbage. Simmer.

In the meantime, brown the celery, leeks and turnips in the olive oil in a
pan over moderate heat.

Sprinkle with the flour and stir well. Add to the pot.

Place the tomatoes in a separate saucepan, crush them and cook over
moderate heat. Season them well with salt and pepper and a bouquet garni.

After 20 minutes, rub them through a food mill into the pot with the meat
and vegetables.

Simmer for another 2 hours before serving. Taste for tenderness and cook
longer if necessary.

Shared by Sherilyn Schamber
Recipe By : Pampille's Table

Posted to MCRecipe Digest V1 #240

Date: Wed, 09 Oct 1996 15:32:14 0700

From: Sherilyn Schamber sherschm@concentric.net

NOTES : Eat this soup in the middle of the vineyards after a riotous
morning's work in the fresh air of the Gironde river. This soup

is worth more than any of the fancy dishes on menus at refined

restaurants.