Home › The World's Kitchen › Potage, San Diego

Potage, San Diego

Place in a large saucepan a two-pound piece of beef from the short ribs, a piece beef marrow bone, a carrot cut in quarters, a turnip, two medium onions with a clove stuck in each, two leeks and one stalk well-cleaned celery. Moisten with four quarts water, season with a light tablespoon salt, one teaspoon whole black pepper, and add two bay leaves. Place pan on fire, and as soon as it comes to a boiling point skim fat off surface, then let simmer for two hours and a half, being careful to skim off fat once in a while. Strain broth through a damp double cheesecloth into another saucepan, add two ounces raw rice, with half teaspoon freshly chopped parsley and leaves from one branch chervil. Boil for twenty minutes, then add four ounces seeded California raisins, lightly mix and boil for ten minutes. Remove, cut carrots, turnip and celery in small pieces, place in a soup tureen, pour soup over and serve.