Today is a soup day. It’s not just because of the weather, as a very foggy morning has transformed itself into a beautiful, shiny day. Today is a soup day because I decided that I’d like to make up a new soup recipe.
In case you’d like to try the recipe yourself, here it is.
Dice up the onion, shallot and garlic cloves.
Sautée those in a pot with about 1 Tbsp of olive oil. Add the beef cubes to the pot and brown them. Finally, add and sautée the potatoes slightly (just for 30 seconds or so).
Add about 2 1/2 quarts (10 cups) cold water to your pot. Add tomatoes, bay leaf, nutmeg, mace, ginger, salt and a generous amount of pepper.
Cook on high until your soup begins to boil, then turn down to low. Allow the soup to boil gently for about 1 1/2 hours, or until beef is tender and vegetables cooked. Add about 1/4 cup white wine (I used chardonnay) to the pot and allow to continue boiling.
Finally, remove about one or two cups of broth from your pot and set aside. Mix the flour and milk until all lumps are dissolved. (I like to do this by putting the milk and flour in a jar, closing the lid, and shaking it all up until the lumps have disappeared.) Wisk the flour/milk mixture into the broth that has been set aside. Then, remove the pot from heat and wisk the broth/flour/milk mixture back into your pot. Return the pot to the stove and allow to finish cooking.
Prepare cooked egg noodles and leave them on the side to be added to your bowl of soup, as desired.
- 1 large onion, diced
- 1 shallot, diced
- 2 large cloves of garlic, diced
- about 8 baby redskin potatoes
- large sweet potato
- about 1/3 pound beef, cubed small
- 2 whole tomatoes, skinned
- 1 Tbsp olive oil
- large bay leaf
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp mace
- 1/4 tsp ginger
- 1/4 cup white wine
- 1-2 Tbsp flour *
- 2 Tbsp milk
- 6 oz extra wide egg noodles
* For a gluten free version of this soup, use corn starch in place of the flour.