Potato And Meat Soup
|Boned beef brisket||1 Pound|
|Water||4 1⁄2 Pint|
|Celery salt||1 Teaspoon|
|Potatoes||1 1⁄2 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped chervil||5 Tablespoon|
|Cream||2⁄3 Cup (10.67 tbs)|
Trim off any fat, then put the meat in a saucepan with the water, salt and celery salt.
Bring to the boil.
Simmer for 45 minutes-1 hour, until the meat is cooked and tender.
Meanwhile, peel and finely dice the potatoes.
Melt the butter in a frying pan.
Add the potatoes and fry lightly for 10 minutes.
Remove from the heat.
Remove the meat from the pan, reserving the cooking liquid, and dice finely.
Return the diced meat to the pan and stir in the fried potatoes.
Bring back to the boil and simmer for 20 minutes, until the potatoes are tender.
Add the chervil and cream and heat without boiling.