Saturday, February 20, 2016

Petite Marmite Soup

     Petite Marmite!
     The French words "Petite Marmite" describe an earthenware pot that was used in farm houses nearly 1,000 years ago.  Petite Marmite Pot Au Feu is a very old French recipe.  This specialty literally cooks for an entire day.  
     A Petite Marmite Pot Au Feu is started in the morning of a day when farm animals need to be butchered.  The first stage of making a Petite Marmite Pot Au Feu involves stewing chicken, water and farm vegetables an earthenware pot, till the broth tastes rich.  
     At about noon, the chicken pieces are  removed and eaten as a light meal.  A small portion of the vegetables and broth are also served as an afternoon soup.  This afternoon soup that is drawn from the Petite Marmite Pot Au Feu is called Petite Marmite Soup.  
     The Petite Marmite Pot Au Feu continues to cook and the next stage involves adding freshly butchered veal, pork, beef and lamb bones.  The Pot Au Feu then simmers till the meat literally falls off of the bones and the broth is extra rich.  The second half of a Petite Marmite Pot Au Feu is finally served as an evening meal.

     Today's Petite Marmite Soup recipe compares to the stage of the Petite Marmite Pot Au Feu after the chicken has been removed and some of the broth and vegetables are served as soup.  In modern times, many French chefs only make the Petite Marmite Soup and they do not complete the entire Petite Marmite Pot Au Feu.  This is because Petite Marmite Soup is a classic French recipe in itself.
      For those who want to spend all day making a complete Petite Marmite Pot Au Feu, I published the recipe in my comfort food website.  Here is the hyperlink:
     • Petite Marmite Pot Au Feu
     Petite Marmite Soup
     This recipe yields 1 large bowl of soup.  (2 1/2 cups)
     This soup traditionally has a high proportion of vegetables to broth.
     Step 1:  Place 3 cups of rich chicken stock in a sauce pot over medium high heat.
     Add 1/2 teaspoon of unsalted butter.
     Add 1 clove of chopped garlic.
     Add 1/4 cup of diced onion.
     Add 3 tablespoons of diced celery.
     Add 1/3 cup of diced carrot.
     Add 1 1/2 cups of diced cabbage.
     Add 3 tablespoons of diced turnip.
     Step 2:  Bring the liquid to a gentle boil.
     Reduce the temperature to low heat.
     Add 1 pinch of thyme.
     Add 1 pinch of marjoram.
     Add 1 small bay leaf.
     Add 2 pinches of chopped fresh dill weed.
     Add sea salt and black pepper to taste.
     Step 3:  Gently simmer the soup till the vegetables are very tender.  Allow the volume of the soup to reduce to about 2 1/2 cups.
     Step 4:  Pour the soup into a large soup bowl.
     Garnish with a fresh dill weed sprig.
     Petite Marmite Soup is uncomplicated traditional French farm cooking at its best!

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