Appetizers | Meats | Poultry | Soups | Salads
Beef and Vegetable Soup
Yields 50 1-1/2 Cup Servings
lb Short ribs of beef
ea Onion skin on studded with 2 cloves
cl Garlic peeled and lightly crushed
Whole black peppercorns
c Beef broth
sm Leeks roots trimmed and 1 inch of green left on cut into
1/4 x 2 inch julienne strips well washed
Carrots cut into 1/4 x 2 inch julienne strips
3.00 Celery ribs cut into 1/4 x 2 inch julienne strips
White mushroom caps cut into thin slices
2.00 c Shaped pasta cooked until just tender
Salt and fresh ground black pepper to taste
tb Chopped dill
oven to 350 degrees. Place beef, onion, garlic, peppercorns and
broth in an oven-proof casserole. Add water to cover by 1 1/2
inches. Bring to a boil. Cover and bake in the oven about 2 hours,
until beef is very tender. Remove meat and cool. Shred from bones,
discarding any fat and the bones, Cover. Pour broth through a
fine mesh strainer into a gravy separator or bowl. Allow to cool.
Pour or skim off fat and return defatted broth to the casserole.
Add leeks, carrots and celery to casserole. Bring to a boil; reduce
heat and simmer, covered, 3 minutes. Add shredded beef to broth
with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes.
Remove from oven and stir in dill and parsley. Serve immediately
in deep soup bowls.
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