Sometimes referred to as the national soup of France, Pot-au-feu makes a substantial meal in itself for cold wintry days. In France the meat is usually served separately.
- 2 lb clod or shin of beef with bones excess fat removed
- 1 tsp spoon salt
- 6 peppercorns finely crushed
- 1 onion peeled and stuck with a few cloves
- 1 bouquet garni
- 1 garlic clove finely chopped
- 2 carrots peeled and quartered
- 2 celery stalks scrubbed and chopped
- 2 leeks washed and sliced
- 1 lb potatoes peeled and diced
- Chopped fresh parsley to finish
- Put the meat and bones in a large saucepan. Cover with water, add the salt and bring slowly to the boil. Skim off the scum with a slotted spoon.
- Lower the heat, add the peppercorns, onion, bouquet garni and garlic and half cover. Simmer very gently for 2 1/2 hours or until the meat is just tender, skimming from time to time if necessary. Add more water if the liquid level in the pan becomes rather low.
- Remove the bones and the bouquet garni and onion, then add the vegetables. Continue to simmer gently for a further 1 hour when both the meat and vegetables will be tender.
- Before serving, bring the soup quickly to the boil, skim well to remove any fat, adjust seasoning and sprinkle with plenty of chopped parsley.
Calories: 216 kcal
Carbohydrates: 23 g
Protein: 22 g
Saturated Fat: 1 g
Cholesterol: 35 mg
Sodium: 473 mg
Potassium: 857 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 4088 IU
Vitamin C: 22 mg
Calcium: 104 mg
Iron: 5 mg