10 oz. beef shank, 3 1/2 oz. carrot carcasses, 1/2 carrot, 1 onion, 1 celery stalk, 2 sprigs of thym
1 bay leaves, 2 parsley, salt,6 white peppercorns, 1 gal. water
Utensils- kitchen scale,fine sieve,sieve, cutting board, kitchen knife, sauce pan
Instructions
Make stock-
chop w/o peeling carrot chop into 2 in. legnths. cut each peice legnthwise. cut celery into 2 in. legnth then in half. peel onion. quarter onion, chopping into wedges. chop beef into 1 1/4 in. peices. fill mixing bowl w/ water and wash chicken carcus throughly inside and out. drain water w/ sieve. cut chicken carcus into three large peices. put beef into saucepan and add gallon of water. brig water to a boilwhen it comes to a boil, reduce heat and skim off any foam on surface. add carrot, cellery, and onion to pan. add thym, bay leave, and parsley. add pinch of salt, 6 white peppercorns then bring stock back to a boil. when becomes boil reduce to low heat and simmer for 2 hours and adding water a required. place fine sieve over anothermixing bowland carfully strain stock. place on stove and bring to a breif boil. stocks ready.
peel potatos.dice potatos into 1/2 in. cubes. peel onions, then chop the peeled onions. peel carrots, thendice into 1/4 in. cubes.cut bacon into 1/2 in squares.
melt butter in saucepan on moderet heat.add chopped onion and sauta until transparent.add bacon and fry breifly mixing with onions. add carrot cubes and sauta until tender.add potato cubes and lightly sauta them.add stock. add bay leaves. put on lid and simmer for 20 min. season with salt pepper and nutmeg.
Originally Submitted
11/25/2009
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