Wednesday, September 7, 2011

Fall Beef Vegetable Soup

Sorry, no pic on this one yet...
The idea behind this soup is a very simple, light vegetable soup, with the ingredients cooked very gently until they are just tender. Cooking the beef separately by broiling or grilling allows the flavors of the soup to remain clear. I make this soup, or some variation on it, all the time without the beef (see my post on Easiest Bestest Veg Soup). You can pretty much add whatever floats your boat.

Fall Beef Vegetable Soup  
Serves 3 to 4
Beef Sirloin - 3 to 4 portions (Top Sirloin or Tenderloin)
1 bunch Carrots, peeled and diced
5 small Red Potatoes, diced
3 large Red Chard leaves, dice stems and julienne leaves
pinch Herbs de Provence
1 lemon, juiced


As usual, this recipe works best if you use top notch organic ingredients.
Grill or broil Beef Sirloin until cooked to medium. Let rest for 15 minutes. Dice into 1/2 inch cubes. Set aside. While Beef is cooking, prepare other ingredients. Add Carrots, Potatoes, Chard stems, Herbs de  Provence to soup pot. Add water to just cover ingredients. Bring to gentle boil over medium-high heat and then reduce to simmer at medium-low. Cook for about 15 minutes, or until vegetables are just tender. Add Chard leaves and when wilted, remove pot from heat. Place reserved diced beef into the bottom of wide shallow bowls and use a ladle to gently add soup to the bowls. Serve with slices of lemon and sea salt.

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