Instructions: Insert slivers of garlic into the meat. Place in a large pot and add water to cover and bring to a boil.

Skim and add carrots, onions, and cabbage. Simmer.

In the meantime, brown the celery, leeks and turnips in the olive oil in a pan over moderate heat.

Sprinkle with the flour and stir well. Add to the pot.

Place the tomatoes in a separate saucepan, crush them and cook over moderate heat. Season them well with salt and pepper and a bouquet garni.

After 20 minutes, rub them through a food mill into the pot with the meat and vegetables.

Simmer for another 2 hours before serving. Taste for tenderness and cook longer if necessary.

NOTES : Eat this soup in the middle of the vineyards after a riotous mornings work in the fresh air of the Gironde river. This soup

is worth more than any of the fancy dishes on menus at refined

restaurants.

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