Soak the soup mix overnight in
enough cold water to cover. The next day, drain the soup mix
and place in a large pan with 1.2 liter water. Bring to the boil and boil rapidly
for 10 minutes.
Add the marrow bone, partly cover
the pan and simmer gently for 60 minutes. Meanwhile, melt the butter in a
separate pan, add the prepared vegetables and sauté gently for 5
minutes.
Add the stock cubes and 1.2 liters
water, bring to the boil, then add to the pan containing the soup
mix. Simmer gently for 60 minutes,
stirring occasionally.
Taste and adjust the seasoning, if
necessary. Remove the marrow bone and stir in
the parsley. Serve hot, garnished with the
celery leaves.
Serves 4
This soup tastes best if it is made ahead
and then left to stand for several hours before reheating. It is an easy
recipe to double up if cooking for a large number of people.
