Spring Vegetable Soup

Ingredients

• 2 lbs shin of beef
• 2 lbs knuckle of veal
• 1 teaspoon coarse sea salt
• 2 young carrots
• 1 young turnip
• ½ head of celery
• 1 leek
• 1 cauliflower
• 1 teaspoon baking soda
• 5 pints cold water

Directions

1. Cut the meat from the bones of the beef and veal using a sharp knife.

2. Remove all the fat from the meat and set it aside for other uses.

3. Break the bones in half with a chopper and set aside the marrow.

4. Place the meat and bones in a large stockpot or stewpan.

5. Pour in 5 pints of cold water and add 1 teaspoon of coarse sea salt.

6. Cover the pot and bring it to a boil quickly.

7. Skim off any scum that rises to the surface with a spoon.

8. Reduce the heat and let it simmer gently for 5 hours.

9. Scrape and slice the young carrots.

10. Peel and slice the turnip.

11. Wash the celery and leek, then cut them into squares.

12. Prepare the cauliflower by cutting it into florets.