Sooo. Yesterday I made a pot au feu broth to use for my fabulous pancake topped with sauteed foie gras and whatever else. Today I made whatever else in the form of a beef vegetable soup using the broth and reserved broth ingredients.
I cut the reserved carrots and beef into dice and cube like pieces, chopping the onion separately to cook with the stock and uncooked vegetables.
But really, this is not rocket science, the broth’s already made and you can do whatever you feel like doing with the reserved ingredients. I chose to make a soup with the addition of potato, mirliton and a bay leaf.
Beef Vegetable Soup
12-16 cups pot au feu broth, fat layer removed and discarded (see link above)
2 large raw potatoes, peeled and cubed
2 large mirlition, peeled, seeded and cubed
Reserved onion, chopped
1 bay leaf
Salt and black pepper
Reserved carrot, diced
Reserved beef, cubed
1 handful parsley leaves, chopped
Place the broth, potatoes, mirliton, onion, bay leaf, salt and pepper in a stock pot, bring to a boil, then simmer for about 20 minutes. Add the carrot and beef, bring to a boil, then continue to simmer for about 15 minutes. Stir in the parsley and serve immediately.