CHATEAU BASQUE’S BASQUE SOUP

CHATEAU BASQUE’S BASQUE SOUP

Recipe printed in the Bakersfield Californian sometime in the 80’s 

Copied this from Grandma Turner’s recipe card.

• 4 -6 Beef Bouillon cubes
• 1 can Beef Consommé (found in soup aisle)
• 1 soup bone
• 16 cups water
• 2 Cups sliced celery
• 2 Cups sliced potatoes
• 1-15 oz can tomatoes
• ½ teaspoon chili powder
• 2 Tablespoons parsley
• 1 cup sliced onions
• 2 cups sliced carrots
• 2 cups chopped cabbage
• 2 teaspoons Worcestershire Sauce
• 2 Bay leaves
• 1 tablespoon Salt

Add 12 cups water, soup bone, bouillon cubes and consommé in large stock pot.  Cook for 1 ½ hrs on med-low heat.  Add remaining ingredients and cook for 1 1/2 hours. 

Serve with good crusty French bread and butter.  If you’re lucky enough to have Pyrenees Bread you are blessed.  LOL