加州農場婚宴湯

Brown the meat and liver in a heavy Dutch oven or soup pot with olive oil. Stir until they become fragrant. Add two cups of cold water and bring it to a rolling boil, then turn off the heat. Pour in another four cups of cold water; this will cause foam and fat to congeal on the surface. Skim this off until your broth appears clear.

Now, start simmering the broth. At this point, only add the ingredients intended to enhance the broth: celery, celeriac root, the crown of mace, leek, and lovage.

Allow the broth to simmer overnight until it has reduced to about four cups. The strength of the broth can vary depending on the type of beef used. In the morning, taste the broth; it should have a golden color on your tasting spoon. If you find the flavor isn't intense enough, add one beef Maggi cube and simmer for another hour. Taste again. If you prefer an even stronger beef flavor, you can add a second Maggi cube. Always taste as you go!

About an hour before you plan to serve, remove the bundle of lovage, along with any fat, bones, marrow, and the mace. Cube the cooked meat and liver. Add pepper to your liking. Return the cubed meat and liver to the pot, along with the vermicelli, fresh red sweet pepper, carrots, green beans, cabbage, and ground black pepper. Be careful not to boil the soup; simply keep it simmering gently.

To serve, pour one cup of the clear broth into each serving bowl. Add half of the vermicelli, half of the vegetables, and half of the meat and liver to each bowl. Garnish with a sprinkle of fresh parsley on top. For adults, add a 1.5-ounce shot of California sherry to each bowl when serving. This soup is traditionally served with freshly baked French bread and butter, accompanied by a garnish of preserved olives, pickles, boiler onions, jalapeño peppers, pickled carrots, and French mustard, which are meant to be eaten with the soup's meat and vegetables. After finishing the first, a second bowl of soup is then served. It's truly a hearty meal!