Pot au feu
( SERVES 4 )
Photo by Babiche Martens
- In a large pot, place the bones, meat, wine, water, stock, parsley, thyme and cloves.
- Bring to a simmer then put the lid on, leaving a gap of 1cm or so. Let the soup cook gently for 3 hours, skimming off any scum periodically. Remove the bones.
- Taste for seasoning, then add the vegetables, cover and simmer for a further 30 minutes before ladling into warm bowls, being careful to remove the cloves, parsley and thyme.