This is truly a great soup; loaded with vitamins and minerals and low in calories. Any combination of fresh vegetables and meat bones may be used, but do not add pulses (dried beans, peas, and lentils). Nor is potato, rice, or any other starchy vegetable in the Lasopy, which is a true vegetable puree simply flavored with meat bones.
In a 4-quart pot: Simmer: 3 Ibs. VEAL BONES, 2 qts. WATER and 2 Tbs. SALT, for 1 hour with cover on. Add: 3 CARROTS, peeled and cut in three pieces, 1 small TURNIP, peeled and cut in chunks, 6 to 8 SCALLIONS, cut in large pieces, 1 cup FRESH or FROZEN STRING BEANS, 1 cup TOMATOES, cut in quarters and ½ tsp. BLACK PEPPER. Simmer for about 1 hour or until vegetables are tender. Remove the veal bones.
Put the vegetables through a sieve or vegetable mill to make a puree. Serve thick and hot from a soup tureen into soup bowls with or without crackers.
Yield: 8 servings
country : Madagascar
course : soup
source : The African Cookbook / Bea Sandler