• 4servings
  • 300minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 calves' foot

  2. few beef bones

  3. 2.1 litres water

  4. 1 bouquet garni , (1 bay leaf, few parsley sprigs and a few sprigs of thyme, wrapped in a leek leaf and tied with string)

  5. 50 g beef dripping , or butter

  6. 1 large onion , chopped

  7. 225 g stewing beef , sliced

  8. 2 medium carrots , roughly chopped

  9. 2 sticks celery , roughly chopped

  10. 1 bouquet garni , (see above)

  11. 150 ml dry fino sherry

  12. splashes Worcestershire sauce , to taste

  13. squeeze lemon juice

  14. chopped parsley , to garnish

Instructions Jump to Ingredients ↑

  1. For the stock: wash the calf’s foot in cold, running water and then put in a lidded pan with the other stock ingredients. Bring the boil and then skim any impurities from the surface with a spoon.

  2. Cover and simmer very gently for 2½ hours. Strain and measure out 1.5 litres of the liquid (any remaining stock can be refrigerated or frozen for use in another recipe).

  3. For the soup: heat the dripping or butter in a large pan, add the onion and beef and stir over a low heat for ten minutes, or until the onion is softened and the beef browned on all sides.

  4. Pour in the reserved stock, bring to the boil and then add the carrots, celery and bouquet garni. Simmer for two hours.

  5. Either strain the soup into a clean pan, or remove the bouquet garni and liquidise with a hand-blender for a smoother finish.

  6. Return the pan to the heat and add the sherry, Worcestershire sauce and lemon.

  7. Check the seasoning, adding salt and freshly ground black pepper if necessary. Serve in bowls topped with chopped parsley.


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