French Beef Soup is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic soup of beef with green vegetables that's served with bread. The full recipe is presented here and I hope you enjoy this classic British version of: French Beef Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of French Beef Soup that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF SOUP, FRENCH.ߞPut into eight pints of water, six pounds of beef, cut into two or three pieces, bone included; one pound of mixed green vegetables, four teaspoonfuls of salt, one teaspoonful of pepper, one of sugar, and three cloves. Boil gently for three hours, and serve with a pound and a half of bread, cut into slices.
Modern Redaction
Ingredients:
5l water
2.7kg beef, cut into 3 pieces (with bone)
450g mixed green vegetables
4 tsp sea salt
1 tsp freshly-ground black pepper
1 tsp brown sugar
3 cloves
675g crusty bread, cut into slices
Method:
Combine the water, beef, vegetables, salt, black pepper, sugar and cloves in a large pot. Bring to a boil then cover and boil gently for 3 hours, or until the beef is tender and the soup is well flavoured.
Turn into a warmed soup tureen and serve with the bread.
