Preparation time: 30
Cooking time: 150
3 medium carrots, peeled
2 large celery stalks
3 large leeks
3 bay leaves
500 g stewing beef pieces (with bones)
250 ml celery leaves, chopped
20 ml butter
100 ml semolina
10 potato fritters and ready-made apple sauce, to serve
1. Pour 2½ litres of water into a large saucepan. Roughly chop one carrot, one celery stalk andone leek andadd to the saucepan along with the beef andbay leaves. Cover thesaucepan and bring to the boil, then reduce the heat and simmer for 2 to 2½ hours until the meat comes off the bone easily.
2. Remove the vegetables and bay leaves and discard. Takeout the meat andremove the bones. Cut themeat into smaller pieces and place back into the stock in the saucepan.
3. Chop the rest of thevegetables and add to the soup, along with the celery leaves. Return to the boil, then reduce the heat andsimmer for 20 minutes.
4. Meanwhile, heat thebutter in a frying pan. Add the semolina and fry over a medium heat, stirring until golden. Remove
from the heat and allow to cool slightly. Add the semolina tothe soup and simmer for another 10 minutes. Season well with salt andfreshly ground black pepper andserve with potato fritters and apple sauce
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