Comments | satyrlovesong: Beef broth based soup

satyrlovesong

Beef broth based soup

Oct 13, 2007 09:57

I'm par-boiling a bunch of beef ribs in preparation for bbqing tomorrow. Now normally I just throw the resulting broth out. . . I don't know why, I just have never really done beef based soups in the past. But it smells pretty darn good ( Read more... )

Comments 12

labelleizzy October 13 2007, 17:17:54 UTC

I would mince some broccoli in there, zucchini thin sliced at the last minute so it doesn't get soggy, and either fresh basil or fresh cilantro, also at the last minute.

mmmm.

and or maybe substitute barley for the potatoes. that would be quite yummy as well.

satyrlovesong October 13 2007, 18:08:13 UTC

Barley seems to be a popular product. Yay for the co-op!

lyahdan October 13 2007, 17:27:45 UTC

Fresh savory is yummy. Sage as well.

And yes, that's based on what the kids in my Cooking 101 class comment on when we do beef stew.

satyrlovesong October 13 2007, 18:07:14 UTC

*smiles* Sounds good. Looks like a co-op run is in order, as those are herbs I haven't worked with much before.

lyahdan October 13 2007, 20:23:18 UTC

Or..I have some. Would have offered, but it sounded as if it were already a work in progress.

Hmm, want a baby sage plant? I have one as needs a home. And it gets big enough to avoid being dog trampled. :) Might be able to have a savory plant by spring too. I've never tried propagating it.

kay_gmd October 15 2007, 00:54:06 UTC

If nobody else does I'd like the sage plant is it an in-pot or in ground plant?

Thread 8

Saute all veggies, add to broth one hour before serving. serendipity17 October 13 2007, 17:50:28 UTC

1 part celery
1 part carrot
2 parts onion

Is the classic French mirepoix blend. Add some tomato product (diced, paste, whatever) for extra flavor.

Spain uses red bell pepper and deeply caramelized onion.

Cajun uses celery, onion, and green bell pepper.

I hope you've skimmed the foam off?

Keep the cauliflower/broccoli/brussels sprouts/cabbage/asparagus OUT until just before you want to serve it, allowing just enough time for the cauliflower to cook through--this will sidestep shredded produce and strong sulfur smells.

I vote for barley to thicken the broth.

Re: Saute all veggies, add to broth one hour before serving. satyrlovesong October 13 2007, 18:06:20 UTC

Excellent. Yes I've skimmed the foam off and I've strained it through some cheesecloth. Right now, the ribs are out and it's cooling in the fridge for a bit to remove the fat.

I've never really used broccoli or asparagus in soups before (and don't like brussel sprouts) because of the sulfur smells. Thank you for the tip - I may now try them.

*grin* And barley seems to be a key here. I've never used it before, but I know the co-op carries it.