Vince's Cornicopia Vegetable Soup |
|
|
2 1/2 lb Marrow shanks Water 1/4 ts Hot pepper sauce 1/4 c beef (rund) base, restaurant style Salt and pepper 1 c Chopped onions 2 md Carrots; chopped 3 Stalks celery; chopped 2 md Potatoes; chopped 1/2 c Barley 1/2 c Tomato paste |
|
Bereiding~Beverly has known the Cuccia's for years. Vicki graciously gave her the recipe. It's an all day soup, slow simmer, it needs skimming. You could substitute meaty bones. Beef base is sold retail at quantity grocers and membership stores. This recipe does not use instant barley.~ Put bones in soup kettle and cover with water. Bring to boil, cover and reduce heat to simmer for 4 hours. Skim foam as it appears. Add tabasco, beef base, salt and pepper. Simmer for 30 minutes, stirring occasionally. ~ Strain broth and scrape any meat from bones. Put strained broth and bits of meat into pot. Add onions, carrots, celery, potatoes and barley. Bring to a boil, reduce heat and simmer about 1 hour or until barley is cooked. Add tomato paste and simmer another 15 minutes. |
|
Home > Recepten