Grape harvester's soup

Yield: 6 Servings

Ingredients:

2 cloves garlic -- slivered : lengthwise
3 lb stewing beef (boneless : chuck) -- whole : cold water
1/4 lb carrots -- sliced
2 md onions -- sliced
1 savor cabbage -- sliced
1 TB olive oil
2 ribs celery -- chopped
2 leeks white & pale green : only -- chopped
2 md white turnips -- chopped
2 TB all-purpose flour -- flour
1 lb plum tomatoes -- seeded : chopped : salt and pepper
1 bouquet garni:

Instructions:

: 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 From: Sherilyn Schamber