Vegetable Beef Soup
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Yield: 2 quarts
Categories: Soup
Source: Culinary Fundamentals
Copyright: Prentice Hall
3 quarts White Beef Stock
2 1/2 pounds Beef Shank, sliced 3" thick
2 fluid ounces Clarified butter
1 1/2 ounces Leeks, white parts only, thinly sliced
12 ounces Mirepoix, small dice
5 ounces White turnips, small dice
3 1/2 ounces Green cabbage leaf, chiffonade
2 each Garlic cloves, minced
1 each Sachet d'epices
1 1/2 ounces Potatoes, small dice
1 1/2 ounces Tomato concassé
3 1/4 ounces Lima beans
3 1/3 ounces Corn kernels
1 teaspoon Salt
1/2 teaspoon Black Pepper, freshly ground
1/8 teaspoon Nutmeg, freshly ground
1/2 ounce Parsley, chopped
1. In a large pot over medium-low heat, simmer the shanks in the stock until the meat is very tender, about 2 hours. Strain and degrease the broth. When the meat is cool enough to handle, small dice and reserve.
2. Over medium-low heat, sweat the leeks, mirepoix, turnips, and cabbage in clarified butter until softened, about 7 minutes.
3. Add garlic and sauté until aroma is apparent, about 1 minute.
4. Add the reserved beef broth and sachet d'epices, simmer for approximately 10 minutes, until broth has reduced slightly and flavor has intensified.
5. Add the potatoes, beans, tomatoes, and corn. Continue to simmer for another 20 minutes.
6. Season with the salt, pepper, and nutmeg. Garnish with chopped parsley.
Source: MasterCook Deluxe v14 - Culinary Fundamentals
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Rhonda in MO
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Posted by: Rhonda G <crazycatmom1966@gmail.com>
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