Lasopy — Vegetable Soup

Ingredients

• •3 pounds veal bones
• •2 quarts water
• •2 tablespoons salt
• •3 carrots
• •1 small turnip
• •6 to 8 scallions, cut in large pieces
• •1 cup fresh or frozen string beans
• •1 cup tomatoes, cut in quarters
• •½ teaspoon black pepper

Directions

1. 1Place the veal bones, water and salt in a 4-quart pot and simmer for 1 hour or until the vegetables are tender.
2. 2Add the carrots, turnip, scallions, green beans, tomatoes and black pepper.
3. 3Simmer for about 1 hour or until vegetables are tender.
4. 4Remove the veal bones.
5. 5Put the vegetables through a sieve or vegetable mill to make a puree.
6. 6Serve thick and hot from a soup tureen into soup bowls with or without crackers.