Steak and Potato Soup
1 potato, peeled and chopped
1 parsnip or carrot, peeled and chopped
5 tbsp. (80 ml) olive oil
Salt and freshly ground black pepper
3/4 lb. (375 g) flank steak
1 large yellow onion, peeled and chopped
2 cloves garlic, minced
2 celery ribs, chopped
2 tbsp. all-purpose flour
2 tbsp. tomato paste
1 1x1-inch piece Parmesan cheese rind, optional
3 cups (750 g) beef broth
2 tbsp fresh parsley, minced
Toss potato and parsnip with 2 tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper; roast at 400ºF/200ºC for 25 minutes.
Meanwhile, heat a grill pan or cast iron skillet over high heat and season the steak on both sides with oil, 1/2 tsp. salt and 1/4 tsp. pepper. Sear the steak about 2-3 minutes on both sides. Remove to a plate, tent with foil and let rest 10 minutes. Cut into 1/2 inch dice and set aside.
In a large, heavy pot, heat remaining 2 tbsp. oil over medium-high heat. Add onion, garlic and celery and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and stir for one minute. Sprinkle flour into pot and stir for another minute. Add the broth and whisk till well combined; drop in the cheese rind, if using. Bring to boil, reduce to simmer and let cook for 10 minutes.
Add potatoes, parsnip, steak and parsley and simmer for 5 minutes or until hot. Taste and adjust seasoning, if necessary. Serve hot with rolls.
Notes: Fresh vegetables may be replaced with equal amounts of already cooked vegetables, or a mixture may be used, such as leftover potatoes and onions and the remainder fresh. Roasted or grilled veggies will provide the most flavor.
The same is true for the meats; I used about 1/2 lb of leftover strip steak and 1 diced leftover hamburger in place of the flank steak. If you use leftovers, be careful not to add too much seasoning while making the soup.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller