GotGarlic
Chef Extraordinaire
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.
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.
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