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Equinox soup
Sep. 23rd, 2011 05:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph1 stew bone
1 finely chopped (frozen) onion
4 cloves fine-chopped garlic
4-to-6 Tbsp chopped celery
pinch thyme
pinch oregano
pinch basil
pinch hyssop
all the leftover roast
1 1/2 c. cut potatoes
1 c. carrots
1 can mushrooms
1 c. frozen corn
1 can beef stock
1 small can tomato paste
1 butternut squash, chopped and roasted
start oven heating to 425F.
Lightly braise stew bone with onion, celery, and garlic in bottom of stock pot, add enough water to cover and herbs (also 1 tsp better than boullion). Simmer (not boil), 1 hour.
Peel squash, remove seeds, chop into bite-ish pieces, olive-oil cookie sheet and place squash on it, salt lightly, add the carrots, push into oven for half an hour. (I think next time the other onion needs to be sliced thick and added to this.)
While that is simmering, pull everything out of the freezer to start thawing. Peel and chop four potatoes, chop one fresh onion lengthwise (doneness didn't suit me), cut meat across grain into small pieces.
(Next time, sautee mushrooms in butter and add separately, they were a little rubbery.)
Add potatoes at 3/4 of an hour. After 1 hour, add vegetables, and 1 can beef stock (or more if that doesn't turn out to be enough), bring to boil, check flavors. Add 1 small can tomato paste, (1 bouillon cube, more hyssop and some paprika, a little more maple steak seasoning, and garlic powder) cook 20 minutes. Remove soup bone and trim meat off, return meat, serve.
1 finely chopped (frozen) onion
4 cloves fine-chopped garlic
4-to-6 Tbsp chopped celery
pinch thyme
pinch oregano
pinch basil
pinch hyssop
all the leftover roast
1 1/2 c. cut potatoes
1 c. carrots
1 can mushrooms
1 c. frozen corn
1 can beef stock
1 small can tomato paste
1 butternut squash, chopped and roasted
start oven heating to 425F.
Lightly braise stew bone with onion, celery, and garlic in bottom of stock pot, add enough water to cover and herbs (also 1 tsp better than boullion). Simmer (not boil), 1 hour.
Peel squash, remove seeds, chop into bite-ish pieces, olive-oil cookie sheet and place squash on it, salt lightly, add the carrots, push into oven for half an hour. (I think next time the other onion needs to be sliced thick and added to this.)
While that is simmering, pull everything out of the freezer to start thawing. Peel and chop four potatoes, chop one fresh onion lengthwise (doneness didn't suit me), cut meat across grain into small pieces.
(Next time, sautee mushrooms in butter and add separately, they were a little rubbery.)
Add potatoes at 3/4 of an hour. After 1 hour, add vegetables, and 1 can beef stock (or more if that doesn't turn out to be enough), bring to boil, check flavors. Add 1 small can tomato paste, (1 bouillon cube, more hyssop and some paprika, a little more maple steak seasoning, and garlic powder) cook 20 minutes. Remove soup bone and trim meat off, return meat, serve.