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PEASANT SOUP Recipe

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This recipe for PEASANT SOUP is from The "WillBerry" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter
2 pounds stewing steak, cut into small cubes
2 medium-sized onions, roughly chopped
bouquet garni, consisting of 4 parsley sprigs, one thyme sprig and one bay leaf tied together
1 garlic clove, crushed or finely chopped
1 tsp. paprika
1 tsp. salt
½ tsp. freshly ground black pepper
4 tbsp. flour
4 ½ pints beef stock
2 large potatoes, peeled and roughly diced
½ tbsp. finely chopped fresh dill or 1 tsp. dried dill
½ cup Parmesan cheese, grated
Directions:
Directions:
In a large, heavy saucepan, melt the butter over moderate heat. When the foam subsides, add the beef cubes and fry them, turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned.
Add the onions and fry for 5 to 7 minutes, or until they are soft and translucent but not brown. Add the bouquet garni, garlic, paprika, salt, and pepper and stir well. Mix in the flour, reduce the heat to moderately low and cook, stirring, for 5 minutes. Gradually stir in the stock. Bring to a boil. Cover the pan and simmer for 2 hours, stirring occasionally. Add the potatoes, cover and simmer for another 45 minutes.
Remove and discard the bouquet garni.
Ladle the soup into individual soup bowls. Sprinkle the top with the dill and grated Parmesan cheese.

 

 

 

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