Description Edit


Ingredients Edit

Directions Edit

1. Melt butter in a large pan and cook the Onion for 1–2 minutes. Add the leek and carrot, cover and allow to sweat for about 5 minutes. Add the Beef and stir until it is browned.

2. Add the flour to a little of the stock to make a paste. Add this mixture along with the rest of the stock to the pan. Bring everything to a boil. Add the bouquet garni, cover and simmer very gently for 2 hours.

3. Remove the bouquet garni. Liquidise the soup and serve garnished with parsley.

Other Links Edit

See also Edit

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