Chunky Potato Et Beef Soup recipe
information
Make double the quantity of soup and freeze the remainder in a rigid container for later use. When ready to use, leave in the refrigerator to defrost thoroughly, then heat until piping hot.
ingredients
This is a real winter warmer - pieces of tender beef and chunky mixed vegetables are cooked in a liquor flavoured with sherry.
2 tbsp vegetable oil
225 g (8 oz) lean braising or frying steak, cut into strips
225 g (8 oz) new potatoes, halved
1 carrot, diced
2 celery sticks, sliced
2 leeks, sliced
850 ml (1 1/2 pints) 3 3/4 cups beef stock
8 baby sweetcorn cobs, sliced
1 bouquet garni
2 tbsp dry sherry
salt and pepper
chopped fresh parsley, to garnish
225 g (8 oz) lean braising or frying steak, cut into strips
225 g (8 oz) new potatoes, halved
1 carrot, diced
2 celery sticks, sliced
2 leeks, sliced
850 ml (1 1/2 pints) 3 3/4 cups beef stock
8 baby sweetcorn cobs, sliced
1 bouquet garni
2 tbsp dry sherry
salt and pepper
chopped fresh parsley, to garnish
method
1. Heat the vegetable oil in a large saucepan.
2. Add the strips of meat to the saucepan and cook for 3 minutes, turning constantly.
3. Add the halved potatoes, diced carrot and sliced celery and leeks. Cook for a further 5 minutes, stirring.
4. Pour the beef stock into the saucepan and bring to the boil. Reduce the heat until the liquid is simmering, then add the sliced baby sweetcorn cobs and the bouquet garni.
5. Cook the soup for a further 20 minutes or until cooked through.
6. Remove the bouquet garni from the saucepan and discard. Stir the dry sherry into the soup and then season to taste with salt and pepper.
7. Pour the soup into warmed bowls and garnish with the chopped fresh parsley. Serve at once with crusty bread.
2. Add the strips of meat to the saucepan and cook for 3 minutes, turning constantly.
3. Add the halved potatoes, diced carrot and sliced celery and leeks. Cook for a further 5 minutes, stirring.
4. Pour the beef stock into the saucepan and bring to the boil. Reduce the heat until the liquid is simmering, then add the sliced baby sweetcorn cobs and the bouquet garni.
5. Cook the soup for a further 20 minutes or until cooked through.
6. Remove the bouquet garni from the saucepan and discard. Stir the dry sherry into the soup and then season to taste with salt and pepper.
7. Pour the soup into warmed bowls and garnish with the chopped fresh parsley. Serve at once with crusty bread.
serving amount
serves 4
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more information
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