Cut two onions in half and put in the bottom of a large soup pot. Heat until they actually blacken on the bottom.

Peel 4-6 carrots.

Chop the carrots into 2-3" segments

Peel 4 turnips.

Slice them into thick pieces.

Clean and cut up 2 stalks of celery.

Clean and trim 2 leaks.

By now the onions should be done. Remove them to a bowl (for later).

Fill the soup with about 4 quarts of water.

Add about a third of the veggies. Reserve the rest for later.

Add 2-3 cups of beef broth.

Add about a half cup of fresh chives.

Add the meat. Bring the pot to a boil, covered.

Now, uncover the pot and lower the temperature to bring the broth to a constant simmer. We're going to leave the meat cooking for about 3 hours.

Along the way, skim off any foam that appears. Now, you can make the spinach, chives sauce, and apple sauce.

Three hours has passed. Line a sieve with cheesecloth. Remove the meat to a warm plate and cover with aluminum foil. Pour the soup through the cheese cloth into another pot. Discard the vegetables.

Into the new pot, add the rest of the leaks, turnips, celery and carrots. Bring the soup back to a boil and then reduce the heat to a simmer for while you prepare the potatoes. This will take about 15 minutes. By then dinner will be ready.

Remove the veggies and cut them into attractive pieces.

Arrange the veggies on a warm plate and cover until you present them.

Strain the soup through cheesecloth one last time. Test for taste. Add salt and pepper as desired. Serve the soup.

The meat is served in thick slices, cut across the grain. The meat may benefit from a bit of fresh pepper and salt.

Here is our full presentation.

Every plate gets some of the veggies, applesauce, chive sauce, creamed spinach and potato hash.