4 potatoes, unpeeled
800 g/1 3/4 lb lean beef
500 g/1 lb 2 oz veal 1 marrow bone
2 turnips, chopped 1 leek, chopped
3 carrots, chopped 1 onion, chopped 1 celery stick, chopped
1 clove garlic, chopped salt Bread Soup with Tomato


1.Cook the potatoes in lightly salted, boiling water for 20 minutes until tender.
2.Meanwhile, put the beef and veal into a large saucepan and add plenty of water to cover and a pinch of salt.
3.Wrap the marrow bone in muslin, add to the pan and bring to the boil. Skim off any scum that rises to the surface, then add the chopped vegetables and the garlic.
4.Simmer over a low heat for 3/2 hours. Meanwhile, peel and dice the potatoes. Remove the meat and vegetables from the pan and arrange on a warm serving dish.
5.Add the potatoes to the soup, heat through briefly, then ladle into a soup tureen. Serve the two dishes at the same time.

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