Shelly's Recipe

FARMHOUSE POTATO SOUP

Category: Soups

3 lbs beef soup bones, cracked
3 medium potatoes, peeled and cut into large pieces
4 medium carrots, peeled and cut in large pieces
2 medium turnips, peeled and coarsely chopped
2 medium onions, cut into quarters
1/3 cup snipped fresh parsley
3 tbsp butter
3 quarts water
4 tsp salt
1 cup half-and-half
2 egg yolks, beaten
Grated parmesan cheese

Place soup bones in a large baking pan and bake at 450 for 15-20 minutes or until browned. In a large kettle, sauté the vegetables and parsley in the butter until slightly browned. Add the water, salt and browned soup bones. Cover and simmer over low heat for 1 hour.

Remove any meat from the bones and discard the bones. Strain the soup, reserving stock and vegetables. Place the vegetables in a blender and puree. Mix together the stock, pieces of meat and pureed vegetables. Bring to a boil and gently boil until the soup reduced to 2 1/2 quarts. Before serving, heat the soup. Combine the half-and-half and egg yolks. Stir a small amount of soup into the egg mixture and return to the soup. Heat until slightly thick. Sprinkle with cheese. Serves 12