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1
Brisket
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2
Place the brisket and its accompanying vegetables and herbs in a pan and cover with fresh water.
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3
Bring to a boil, then straightaway reduce to a very gentle simmer, skimming constantly.
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4
This should take about 2 1/2 hours to cook, but always check with a knife how giving the meat is.
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5
Allow the beef to cool in the broth.
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6
Chicken
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7
Place the chicken in a pan with its team of vegetables and herbs, bring to a boil, then place a lid on the pan and remove from the heat.
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8
Allow to cool in the stock.
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9
This will make for a moist chicken, necessary as it is to be cooked again.
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10
Remove the beef and chicken from their stocks and cut into pieces, not too small but just so its possible to eat them with a spoon.
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11
Strain both stocks, then add the beef stock to the chicken stock to taste.
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12
Remember, the beef stock will be quite salty, so be cautiousit may not take much.
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13
(A slight salt undertone is a good thing, though, as it plays very well with the sweet prunes we shall add at the end.)
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14
Finishing
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15
Now, in a pan large enough to construct your soup, sweat your sliced leeks in the duck fat or olive oil for about 8 minutes, so as to bring out their sweet leeky nature, but not to lose their crunch.
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16
Pour in the stock.
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17
Add the chopped chicken and beef, bring to a gentle simmer, and let the meat heat through thoroughly.
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18
Three minutes before serving add the prunes, just giving them time to puff up.
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19
Dont pit the prunes.
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20
Serve in big bowls with much bread at hand.
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21
Warn your guests about the pits.
