300 Sensational Soups
by Carla Snyder & Meredith Deeds
A close relative of pot au feu, petite marmite is a delicious soup consisting of a variety of meats and vegetables simmered in stock, then served all together in individual bowls. A petite marmite is a small bowl in France, so the dish is named after the vessel, not what is inside.
• 12 oz sliced veal shank (3-inch pieces)
• 2 lbs beef short ribs
• 1 lb boneless pork shoulder blade (butt), trimmed and cut into 1 -inch chunks
• 2 onions, finely chopped
• 2 cloves garlic, crushed
• 8 whole black peppercorns
• 8 parsley stems
• 1 bay leaf
• 8 cups beef stock
• 1 cup dry red wine
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 2 tbsp unsalted butter
• 2 leeks, white part only, thinly sliced
• 2 carrots, cut into 1/4-inch slices
• 2 turnips, peeled and cut into small dice
• 1 stalk celery, thinly sliced
• Freshly ground black pepper
1. In a large pot, combine veal, short ribs, pork, onions, garlic, peppercorns, parsley stems, bay leaf, stock, wine, salt and thyme. Bring to a simmer over medium heat. Cover, reduce heat to low and simmer gently until meats are tender, about 2 hours.
2. Using tongs, remove veal, short ribs and pork from the stock and let cool slightly. Pick the meat and marrow from the veal shanks and discard the bones. Pick the meat from the short ribs and discard the bones. Tear veal, beef and pork into bite-size pieces. Strain the stock (see page 8)and discard all solids. Set meats and stock aside.
3. In another large pot, melt butter over medium heat until sizzling. Add leeks, carrots, turnips and celery; saute until starting to soften, about 5 minutes. Add reserved stock and meats; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Season with salt and pepper to taste.
4. Ladle into heated bowls.
Save the parsley leaves and the green part of the leeks for another recipe.