Potage à la jambe de bois (Wooden Leg Soup)
This rich soup has been enjoyed by Lyonnaise nobility since the 18th century, and the fact that it's chock full of veal, pork shoulder, hen, partridge and a myriad of enticing vegetables leaves little doubt as to why. Traditionally, the soup was served with the veal shank sitting straight up in the middle of the tureen, thus inspiring the name wooden leg soup!
Servings: 12
Ingredients
VEGETABLES
- 2 medium yellow onions, diced into 1/2 inch cubes
- 5 medium carrots, peeled and cut into ¼ inch circles
- 1 medium leek, washed and cut into ¼ inch pieces
- 4 medium white turnips, diced into 1/4 inch cubes
- 1 medium rutabaga, diced into 1/4 inch cubes
- 3 cloves garlic, peeled and chopped
- 4 cups Savoy cabbage finely sliced and stalks removed
- Salt and pepper to taste, to taste
- 3 eggs, beaten
- 0.25 cup parsley leaves, finely chopped
BROTH
- 1.5 pounds veal shank, the whole piece, washed carefully
- 1 pound pork shoulder, the whole piece, washed carefully
- 1 pound veal shoulder, the whole piece, washed carefully
- 0.5 whole hen or chicken, washed carefully
- 0.5 old whole partridge, washed carefully
- 1 beef bone marrow
- 1 tied bouquet garni
- 3 bay leaves
- 3 garlic cloves
Instructions
- Place all meat - veal shank, pork and veal shoulder, hen, partridge and beef bone marrow - into a large stock pot and cover with cold water by 2 inches. Add 1/2 teaspoon of salt, cover with a lid and bring to a full boil on high heat. Remove the lid, turn down the heat to medium-low and simmer for about 2 hours. On a regular basis, remove the scum with a skimmer.
- After two hours of simmering add the bouquet garni, bay leaves and cloves. Cook until the meat is falling off the veal shank, for about 2 hours, depending on the weight.
- When the meat is very cooked add the cut onions, carrots, leek, turnips, rutabaga and garlic. Simmer for about an hour, skimming as necessary. Add more water if the meat or vegetables are not totally covered by an inch of broth.
- Meanwhile, with a skimmer remove a piece of meat and place it on a cutting board. Discard bone, fat and nerves if any. Cut the meat into bite size pieces, then return the cut meat to the pot. Repeat the operation for all the meats.
- After an hour of simmering the vegetables, remove and discard the bouquet garni and bay leaves. Add the cabbage and simmer for 30 more minutes. Taste and rectify the seasoning with salt and pepper to your taste.
- Whisk the eggs until they are slightly frothy, and stir them into the soup. Cook for a couple of minutes and serve with chopped parsley over top.
