Thursday 21 February 2013

Chunky Potato and Beef Soup

This is a classic hearty soup that is more in the Scotch Broth style of cookery. Generous pieces of potatoes and meat make this soup a meal in and of itself.

This can be made in advance and frozen until needed. Great if you have hungry mouths to feed.

Chunky Potato and Beef Soup

Serves: 4


2 tbsp vegetable oil
225g (1/2 lb) braising or frying steak, cut into strips
25g new potatoes, halved
1 carrot, diced
2 celery sticks, sliced
2 leeks, sliced
900ml (3 3/4 cups) beef stock
8 baby sweetcorn cobs, sliced
1 bouquet garni (leek, bayleaf, thyme, parsley)
2 tbsp dry sherry
salt and freshly-ground black pepper, to taste
fresh parsley, chopped, to garnish


Heat the vegetable oil in a large pan. Add the strips of beef and fry for 3 minutes, stirring constantly.

Add the potato halves along with the diced carrot and sliced celery and leeks. Cook for 5 minutes more, stirring frequently. Now pour in the beef stock and bring to a boil. Reduce the heat to a simmer and add the baby sweetcorn and the bouquet garni.

Continue cooking the soup for 20 minutes, or until the meat is cooked through. Remove and discard the bouquet garni then stir the dry sherry into the soup and season to taste with salt and black pepper.

Divide the resultant soup between warmed bowls and garnish with the chopped parsley. Serve immediately, accompanied by plenty of fresh, crusty, bread.

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