Prep 20 mins
Cook 2 hrs
Many German homemakers like to roast marrow bones until the marrow is done, then scoop out the marrow and spread it on tiny rounds of crisp toast to float on vegetable soup.
- 1 soup bone, cracked
- 3 quarts cold water
- 1 tablespoon salt
- 1 lb potato, washed, pared and diced (3 medium)
- 1 lb green beans, washed, ends cut off and beans cut in halves
- 3 small carrots, cut in quarters lengthwise
- 2 medium onions, chopped (about 1 cup)
- 2 stalks celery, cut in 1/2 inch pieces
- 2 tablespoons minced parsley
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 1⁄2 teaspoons msg (optional)
- 2 (28 ounce) cans tomatoes (about 6 cups, sieved)
- 2 tablespoons shortening
- 1⁄4 cup all-purpose flour
- 1⁄4 cup finely chopped onion
- Put into a large saucepot or kettle with a cover the soup bone, cold water, and 1 Tablespoon salt. Cover and bring to boiling, reduce heat and simmer 1 1/2 hours. During cooking, occasionally remove foam that forms on top.
- Meanwhile, prepare the potatoes, green beans, carrots, onions, celery and parsley.
- After 1 1/2 hours, add vegetables to soup with 2 Tablespoons sugar, 2 teaspoons salt and monosodium glutamate and simmer 30 minutes, or until vegetables are tender.
- Just before vegetables are tender, force through a sieve or food mill the can of tomatoes and set aside.
- Heat in a saucepan 2 Tablespoons shortening and blend in 1/4 cup all purpose flour and cook over low heat, stirring constantly add the 1/4 cup chopped onion. Cook until mixture bubbles and is lightly browned. Remove from heat and add gradually, stirring constantly, 1 cup of the soup stock. Cook 1 to 2 minutes, or until smooth. Blend into soup with the sieved tomatoes. Bring to boiling, reduce heat and simmer 5 to 10 minutes, or until soup is slightly thickened. Remove soup bone. Serve steaming hot. Serves 8 to 10.
- The New World Encyclopedia of Cooking CAI.