Home › The World's Kitchen › Potage, Jardiniere

Potage, Jardiniere

Cut in small square pieces one each medium carrot, white turnip, medium onion, leek and branch celery, place in a saucepan with an ounce butter and cook on the fire for ten minutes, frequently stirring meanwhile. Moisten with two quarts broth and one quart water, add one pound shin of beef, season with a good teaspoon salt and a light half teaspoon pepper, then let slowly boil for forty-five minutes. Cut a quarter pint trimmed, fresh string beans in half-inch pieces and add to soup with quarter pint shelled fresh peas, then boil for thirty-five minutes longer. Pick leaves from two branches chervil and one branch parsley, add to the soup, and boil five minutes longer. Remove the beef. Skim fat from the surface. Pour in a soup tureen, and serve.