As the weather gets warmer each day, I like to make soups before it is too hot to enjoy them. The traditional vegetable broth is delicious and I am told that one of the most important ingredients not to miss is plenty of celery and it is a dark green variety with thinner stems than what I have been used to. The fresh locally grown vegetables are a joy to cook with.
I am using Osso Bucco steaks which give the soup a wonderful flavor. There is nothing more delectable than eating the marrow out of the hole in the bone with the broth ….
For two portions will need:
2 Osso Bucco Steaks
1 turnip, peel and chopped
2 zucchini chopped
2 large tomatoes, chopped
2 spoons tomato paste
Plenty of celery, chopped
2 potatoes, peeled and chopped
2 onions, peeled and chopped
2 cloves garlic, peeled and chopped
3 liters water
Sea Salt, freshly ground pepper
Put them in a pot of cold water
Add the salt and tomato purée
Place the steaks on top (always start with the meat in cold water)
When it boils, turn down the head and simmer for an hour and a half
.Turn off the heat and leave to rest of 5 minutes before serving. We love eating ours with local sourdough bread.