Chunky Potato Et Beef Soup
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
- 2 tbsp vegetable oil
- 8 oz lean braising or frying steak cut into strips
- 8 oz new potatoes halved
- 1 carrot diced
- 2 celery sticks sliced
- 2 leeks sliced
- 1 1/2 pints beef stock
- 8 baby sweetcorn cobs sliced
- 1 bouquet garni
- 2 tbsp dry sherry
- salt and pepper
- chopped fresh parsley to garnish
Instructions
- Heat the vegetable oil in a large saucepan.
- Add the strips of meat to the saucepan and cook for 3 minutes, turning constantly.
- Add the halved potatoes, diced carrot and sliced celery and leeks. Cook for a further 5 minutes, stirring.
- 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.
- Cook the soup for a further 20 minutes or until cooked through.
- 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.
- Pour the soup into warmed bowls and garnish with the chopped fresh parsley. Serve at once with crusty bread.
Calories: 449 kcal
Carbohydrates: 56 g
Protein: 23 g
Fat: 18g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 35 mg
Sodium: 435 mg
Potassium: 1398 mg
Fiber: 8 g
Sugar: 15 g
Vitamin A: 3927 IU
Vitamin C: 32 mg
Calcium: 131 mg
Iron: 7 mg