Petiet Marmite Soup

This is a great soup. I have added potato to this soup. The original recipe is from CIA's Book of Soups.

Ingredients:
1 chicken (3 pounds)
1 1/2 Lbs. beef bottom round
3 quarts chicken broth, cold
2 celery stalks, diced
2 leeks, white and light green parts, diced
1 large onion, diced
1 large carrot, peeled and diced
1 large white turnip, peeled and diced
2 large waxy potatoes peeled and diced (my addition)
1/4 head white or green cabbage, diced or shredded

Sachet: 1 bay leaf, 1/4t dried thyme, 4 black peppercorns, 4 parsley stems, 1 peeled garlic clove.

Salt and pepper to taste.
1/4 cup chopped Italian parsley - for garnish
1 1/2 cup croutons - for garnish

Directions:
1. Remove the neck and giblets from the cavity of the chicken. Rinse with cold water. Place the beef and chicken in a large soup pot and cover with cold broth. Bring to a simmer over low heat. With a shallow, flat spoon, skim the scum as it rises to the surface and discard. Simmer until the beef and chicken are fork-tender, about 2 hours.
2. Remove the beef and chicken and cool. Strain the broth through a fine sieve or cheesecloth-lined colander. Return the broth to the soup pot.
3. Add the celery, leeks, onion, carrot, turnip, potato, cabbage and sachet to the broth. Bring to a simmer and cook until the vegetables are tender, 15-20 minutes. Remove the sachet and discard.
4. When the beef and chicken have cooled, remove any gristle from the beef and dice the meat. Remove the skin and bones from the chicken. Dice the chicken meat. Return the diced meat to the broth, and simmer 5 minutes to heat thoroughly. Season with salt and pepper. Serve garnished with the parsley and croutons.