| Hearty beef and vegetable soupe |
| Serves 6 8 oz (225g) braising steak, cut into 1/2 in (1.5cm) cubes 8 oz (225g) lean boned pork shoulder, cut into 1/2 in (1.5cm) cubes 3 1/2 pints 92 litres) beef stock 1 bay leaf 12 oz (340g) tomatoes, skinned, seeded and chopped 1 small red pepper, seeded and chopped 1 small onion chopped 1 large boiling potato, peeled and diced 6 oz (170g) fresh or thawed frozen sweetcorn kernels 1 tablespoon Worcestershire sauce salt and pepper 1. Put the beef and pork in a large heavy saucepan and add the stock. Bring to the boil, skimming off all the froth that rises to the surface. 2. When the liquid is free of froth, add the bay leaf. partly cover the pan and gently simmer over very low heat for about 1 hour. 3. Add the tomatoes, red pepper, onion, carrots and potato. Bring back to the boil. continue simmering, partly covered, for about 45 minutes. Stir from time to time. 4. Add the sweetcorn and summer for a further 20-30 minutes or until all the vegetables and meat are tender. 5. discard the bay leaf. Stir in the Worcestershire sauce. Taste and adjust the seasoning before serving. |