French Soup: Petite Marmite

The classic one-dish meal of France, petite marmite or small pot, rich with beef, chicken, and vegetables, derives its name from the pot in which it is traditionally cooked and served. It is a great restaurant dish well worth seeking out in any part of France. The broth is very often served over toasted French bread in bowls, with meat and vegetables being offered separately on a platter.

INGREDIENTS

2 medium onions, sliced.

2 tablespoons butter or vegetable oil.

2 pounds chuck or other beef in one piece.

1 pound beef soup bones.

2 pounds chicken wings.

3 quarts beef bouillon or water.

2 medium bay leaves.

4 whole cloves.

4 parsley sprigs.

Half teaspoon dried thyme.

6 peppercorns, bruised.

Salt, and pepper to taste.

3 medium leeks, white parts only, cleaned and sliced thickly.

4 medium carrots, scraped and cut into 1-inch pieces.

4 medium white turnips, peeled and quartered.

1 loaf of French bread, sliced thickly and toasted.

Grated Parmesan cheese, preferably freshly grated.

THE COOKING

Saute the onions in the butter in a large kettle over low heat until tender. Add the beef, beef bones, chicken wings, bouillon, bay leaves, cloves, parsley sprigs, thyme, peppercorns, and salt, and bring slowly to a full simmer.

Remove any scum. Cook very slowly, covered, for 2 and a half hours, removing occasionally any turnips, and continue to cook slowly for about another 30 minutes, or until the meat and vegetables are tender. Remove the kettle from the stove. Take out and discard the bay leaves, cloves, parsley, and peppercorns.

Remove the beef, beef bones, and chicken wings. Keep the broth and vegetables warm over low heat. Cut the beef into slices. Remove any meat from the beef bones and chicken wings, Toserve, put some beef, chicken, and warm vegetables into individual soup plates; then cover with some of the hot broth.

Serve with toasted French bread and grated cheese.