Beef and peas soup

Posted by on 31/03/2013

Hello!

Delicious things are in store for you this week, I’m proud of this one.

This soup was a delicious change of pace. We normally use chicken for our soups, but this time I had beef bones to use!  This means I wanted to make a brown stock for my soup, and that meant starting things off by roasting the beef bones with vegetbles.

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I had onion, celery, carrot, and some fat trim on the pan with the beef bones. We also threw in a chicken carcass from the freezer for added yum. Roast them until brown, the caramelization is the basis of your flavour in this type of soup. They were tossed in oil, salt, pepper, paprika and cumin.

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Everything goes in the stock pot when roasted. Cover with cold water and bring to a simmer without stirring. Do not let it boil. Skim the foam that forms on the top, and toss in some bay leaf,  basil, oregano, and thyme. After about an hour and a half the broth should be very flavourful and delicious! I run mine through a seive to improve clarity and remove both the bones and mushy boiled veg.



Now its time to work on the soup itself!  In addition to garlic, onions, and carrot, I chopped potatoes and rutabaga. The sizes below should give you an idea:

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I had some beef pieces that I cut into roughly the same size as the vegetables. They get rolled in a bit of paprika, salt, pepper, and rice flour.  This coats them, spices them, and helps thicken the soup a bit!

Saute the garlic, onion, and carrot until soft. Add in the beef and brown.

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Deglaze the bottom with red wine when things start sticking.

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Everything should thicken up into a flavourful roux.  This is when you add the root vegetables! Get them coated with the flavours and pour in your stock.



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Add in up to two cups of frozen peas, and allow it to simmer and heat. I had some dried wild mushrooms that I rehydrated, chopped, and added to the soup at this point but they are far from necessary.

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Once everything has softened up and the peas are cooked your soup is ready to go! The spices on the beef should have been enough flavour for the soup, especially as this is meant to showcase the flavours of the roasted vegetables.

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And here we have It! A delicious homemade gluten free beef and pea soup, featuring roasted vegetables, a delicious brown stock, potatoes, and rutabaga!  The remains of the wine that you added can become a wonderful accompaniment for a cold winter night.

Hope you love the soup!

Sean



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