Title: Petite Marmite
Categories: Entree Soup
Yield: 8 Servings

2	md	Onions; peeled and sliced
2	tb	Butter or salad oil
2	lb	Beef chuck or other beef in one piece
1	lb	Beef soup bones
2	lb	Chicken wings
3	qt	Beef bouillon or water
2		Bay leaves
4		Whole cloves
4		Sprigs parsley
1/2	ts	Dried thyme
6		Peppercorns; bruised
2 1/2	ts	Salt
3	md	Leeks; white parts only; cleaned and sliced thick
4	md	Carrots; scraped and cut into 1-inch pieces
4	md	White turnips; peeled and quartered
1		Loaf French bread; sliced thick and toasted
		Grated Parmesan cheese; preferably freshly grated

*Petite marmite*, or small pot, is a rich soup made with beef, chicken and vegetables. The name derives from the earthenware pot, a marmite, in which the soup is traditionally cooked and served. It is a specialty in Parisian restaurants and is often served as a clear broth garnished with toasted French bread sprinkled with Parmesan cheese, with the meat and vegetables served separately. The soup requires some time to prepare but it is well worth the effort. An excellant supper dish.

Saute onions in heated butter or oil in a large kettle until tender. Add beef, beef bones, chicken wings, bouillon, bay leaves, cloves, parsley, thyme, peppercorns, and salt. Bring slowly to a full simmer. Remove any scum. Cook slowly, covered, for 2 1/2 hours, removing occasionally any scum that has risen to the top. Add leeks, carrots, and turnips. Continue to cook slowly another 30 minutes, until meat and vegetables are tender. Remove kettle from stove. Take out and discard bay leaves, cloves, parsley, and peppercorns. Remove beef, beef bones and chicken wings. Keep broth and vegetables warm over low heat. Cut beef into slices. Remove any meat from beef bones and chicken wings. To serve, put some of beef, chicken and vegetables in individual large soup plates. Cover with hot broth. Serve with toasted French bread and grated cheese. Serves 8 to 10.

from The Complete International One-Dish Meal Cookbook "Soups" posted by Tiffany Hall-Graham

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