|Boneless round steak||1 1⁄2 Pound (1 Steak)|
|Whole chicken breast||12 Ounce, split (1 Piece)|
|Onion||1 Large, studded with 2 whole cloves|
|Water||8 Cup (128 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Thyme leaf||1 Teaspoon|
|Leeks||1 Bunch (100 gm)|
1 Trim all fat from beef; place in a large kettle or stock pot with chicken breast, soup bone and onion; cover with water.
2 Bring slowly to boiling; skim surface until clear; stir in salt and pepper. Tie garlic, parsley, bay leaf and thyme in a piece of cheesecloth; push under liquid; cover kettle; lower heat. Simmer 2 hours, or until beef is almost tender when pierced with a two-tined fork; skim surface of liquid until clear.
3 While broth simmers, pare carrots and cut into 2-inch pieces. Trim leeks and cut into 2-inch pieces; wash well. Pare turnip; cut into 1-inch cubes.
4 Add vegetables to broth; simmer 1 hour, or until meat and vegetables are tender. Remove cheesecloth and soup bone from kettle.
5 Transfer beef, chicken and vegetables to a heated soup tureen with a slotted spoon; keep warm. Allow ail fat in kettle to rise to surface of broth; skim off. Taste and season broth withadditional salt, if needed. Ladle broth into tureen.
6 Present tureen, then remove beef and chicken to a small heated platter; cut into thin slices. Ladle consomme and vegetables into deep soup bowls and pass platter of beef and chicken. A small amount of prepared horse radish can be served with the meat. Cook's Tip: This is a perfect recipe to make ahead and freeze. Divide mixture among 8 freezing-cooking bags (10x8 inches). Close and label bags and freeze, following manufacturer's directions. To serve, place frozen bags into a large saucepan of boiling water. Allow water to return to a boil, then boil 20 minutes. Open bag and pour into a deep soup bowl.