Lumberjack

It is still cold, wet and stormy outside. I just heard this October is a new record for rain. We had so far 9.5 inches of rain and still 2 days to go in the Months. The old record was 8.5 inches, like 75 years ago.

But we had a couple of beautiful days last week and I decided to take down a tree in my front yard, because it was voted the ugliest tree in my neighborhood and earned the title of Charlie Brown`s tree.

I could handle the branches without any problem but my tiny chainsaw was not strong enough to cut the stump. So, like always, I called in reinforcement and Brian came by after Jacobs football game to take care of my problem.

Now it is time to bring  up an other great dish to enjoy in this weather. I call it
"Swiss Military Soup". Yes, believe it or not, Switzerland has a full fletched military like here in the
States, well, naturally with out the navy and marines, there is no ocean. I joint them in 1964 and was very proud of it then, being able to pilot a 55 ton centurion tank. But never mind this, at least ones a week we got served  this nutritional and delicious mix of soup and beef. I also offered this soup in all
the hotels and restaurant I was in charge of during my career. It was well received by our customers.
Here is the recipe:

Swiss Military Soup

serves 4

 

                    2 lb chunk of beef shoulder

                    1 cup diced onions

                    1 cup diced leek

                    1 cup diced carrots

                    1 cup diced celery

                    2 cup diced cabbage

                    2-3 bay leafs

                    salt, pepper

                    2 beef flavor bouillon cubes

place beef and bay leafs  in 2 gallon soup pot and cover with 1.5 gallon of cold water.

bring to boil, discard the foam accumulating  on top, turn down heath and simmer for 1 hour  45 minutes. Add  the rest of the ingredients and let simmer for 30 more minutes.

To serve as soup, remove the beef, dice and return to pot.

to serve as meal, remove beef, cut in 4 portions. Serve soup in bowls, beef on small plates with boiled potatoes, mustard and fresh bread and butter.

Bonne appetite!