Recipe: Quebec Vegetable Soup (1970)
SoupsQUEBEC VEGETABLE SOUP
3 quarts water
1 1/2 pounds beef brisket
1 meatless beef bone or roast beef bone
1 (20 ounce) can tomatoes (2 1/2 cups)
3 large onions, chopped fine
2 cups diced carrots
1 cup finely chopped celery and leaves
1 large leek, sliced thin (optional)
1/2 cup diced parsnips
1/2 cup uncooked barley*
2 tablespoons coarse salt
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon savory
1/2 teaspoon marjoram
1/2 teaspoon peppercorns
1/4 teaspoon anise seed
Place all the ingredients in a soup kettle. Bring to a boil in a soup kettle. Bring to a boil. Cover and simmer over low heat for 4 hours. Stir 2 or 3 times during the first hour of cooking.
The beef is served hot surrounded with the vegetables; cold, sprinkled with French dressing.
*Barley may be omitted and macaroni, spaghetti, vermicelli, noodles, or rice added, to taste, 15 to 20 minutes before the end of the cooking period.
Makes 10 servings
Source: Madame Jehane Benoit's Encyclopedia of Canadian Cooking, 1970
3 quarts water
1 1/2 pounds beef brisket
1 meatless beef bone or roast beef bone
1 (20 ounce) can tomatoes (2 1/2 cups)
3 large onions, chopped fine
2 cups diced carrots
1 cup finely chopped celery and leaves
1 large leek, sliced thin (optional)
1/2 cup diced parsnips
1/2 cup uncooked barley*
2 tablespoons coarse salt
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon savory
1/2 teaspoon marjoram
1/2 teaspoon peppercorns
1/4 teaspoon anise seed
Place all the ingredients in a soup kettle. Bring to a boil in a soup kettle. Bring to a boil. Cover and simmer over low heat for 4 hours. Stir 2 or 3 times during the first hour of cooking.
The beef is served hot surrounded with the vegetables; cold, sprinkled with French dressing.
*Barley may be omitted and macaroni, spaghetti, vermicelli, noodles, or rice added, to taste, 15 to 20 minutes before the end of the cooking period.
Makes 10 servings
Source: Madame Jehane Benoit's Encyclopedia of Canadian Cooking, 1970
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