Gastronomixs

Petite marmite Henri IV

This is a clear French vegetable broth containing a vegetable garnish and beef marrow.

Recipe makes 5 litres/20 portions.

Petite marmite Henri IV

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Ingredients

2

kg

beef shank

1.5

kg

soup chicken

5

litres

beef stock, cold

2

 

bay leaves

15

 

black peppercorns

3

 

cloves

6

cloves

garlic

200

g

leek

200

g

fennel

200

g

carrot

150

g

kohlrabi

500

g

beef marrow, poached

5

sprigs

parsley

15

sprigs

chives

10

sprigs

chervil

1

kg

leek, fennel, carrot, kohlrabi, and haricots verts mix

Preparation method

  • Place the beef shank, soup chicken, cold beef stock, bay leaves, black peppercorns, cloves, and garlic in a pan. Bring gently to the boil.
  • Skim off the froth for half an hour or until no more froth appears.
  • Chop the leeks, fennel, carrots, and kohlrabi into pieces measuring 2x2cm. Rinse these vegetables in plenty of water and add to the soup.
  • Leave to infuse on a low heat until the meat is cooked. It is ready when the meat comes off the shank or chicken carcass. Chop the meat into small pieces. Save it to use as a garnish.
  • Pour the stock through a fine-meshed conical sieve. Cool down to 4°C as quickly as possible.
  • Heat the required amount just before serving and season to taste with salt and pepper.
  • Chop the leeks, fennel, carrots, and kohlrabi using a julienne or chinoise cut and rinse in plenty of water.
  • Blanch the haricots verts and split in half lengthwise.
  • Arrange the cut beef marrow, pulled meat, vegetable garnish, and chopped green herbs in a deep plate. Pour over the hot broth. 

Serving suggestions

  • Variation tip: use more chicken than beef for a different flavour accent.
  • Variation tip: use roasted vegetables in the stock for a more ‘roasted’ flavour.
  • Variation tip: use other vegetables in the soup, such as parsnip, Jerusalem artichoke, salsify, or white asparagus.

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