Beef Vegetable Soup


Sooo.  Yesterday I made a pot au feu broth to use for my fabulous pancake topped with sauteed foie gras and whatever else.  Today I made whatever else in the form of a beef vegetable soup using the broth and reserved broth ingredients.


I cut the reserved carrots and beef into dice and cube like pieces, chopping the onion separately to cook with the stock and uncooked vegetables.


But really, this is not rocket science, the broth’s already made and you can do whatever you feel like doing with the reserved ingredients.  I chose to make a soup with the addition of potato, mirliton and a bay leaf.


Beef Vegetable Soup

12-16  cups pot au feu broth, fat layer removed and discarded  (see link above)

2 large raw potatoes, peeled and cubed

2 large mirlition, peeled, seeded and cubed

Reserved onion, chopped

1 bay leaf

Salt and black pepper

Reserved carrot, diced

Reserved beef, cubed

1 handful parsley leaves, chopped

Place the broth, potatoes, mirliton, onion, bay leaf, salt and pepper in a stock pot, bring to a boil, then simmer for about 20 minutes.  Add the carrot and beef, bring to a boil, then continue to simmer for about 15 minutes.  Stir in the parsley and serve immediately.




About cookinginsens

An American living in Burgundy, France
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14 Responses to Beef Vegetable Soup

  1. Mad Dog says:

    Roger will be asking, “Where’s the basil?”
    It looks very good for keeping out the cold and not really a basil dish 😉

  2. Gerlinde says:

    It looks like a wonderful soup with a great broth.

  3. Michelle says:

    Clearly the figurines approve. 😉

  4. Good looking soup….and not a sign of baysul:)

  5. Um…YUMMMM. Is a mirliton a chayote? What a gorgeous soup. Love the little figures too.

  6. V 8 Mile says:

    Props for Paul Bunyan and Babe the Blue Ox.

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