French Soup
A classic French soup recipe.
Ingredients
- 3 quarts Water
- 4 pounds Meat
- 2 teaspoonfuls Salt
- 3 small Carrots
- 3 middling-sized Onions
- 2 pieces Cloves
- 1 head Celery
- 1 bunch Royal thyme
- 1 leaf Bay leaf
- 1 bunch Parsley
- 2 Turnips
- 1 piece Burnt onion or browning
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Instructions
- 1Place the meat in a stock-pot with the water. Set over a low fire and let it gently boil, carefully removing any scum that rises to the top. This may take about 15 minutes. Add a teacupful of cold water to help the scum rise.
- 2Once no more scum rises, it's time to add the vegetables. Wash and prepare the vegetables. Slice the carrots, stick the onions with cloves, and cut the turnips into 4 pieces. Add the prepared vegetables to the pot. Let the soup boil gently for 2 hours. If the water boils away too much, add a little hot water.
- 3A few bones can improve the soup. Serve hot.
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