Tuesday, February 15, 2011

Sometimes cleaning out the refrigerator makes the best soup!

Cleaning out the refrigerator

Yesterday I needed to use up some veggies in the refrigerator and was feeling creative so I didn't just steam or roast them, I made some really yummy soup! It may be considered a stew based on it's consistency, bit it could the consistency could easily be changed by adding more milk and water. I think it would be good with just about any meat or poultry, and I plan to try it with white fish soon.

Basic info that might be helpful:
Serves 3-4
Takes about 35 minutes from start to finish, which makes it great for a quick dinner when you're getting home late from work!

What went it: 
- Cauliflower (2 cups - bite sized pieces)
- Brussels Sprouts (3 cups - sliced in half with the outer leaves removed)
- Flank Steak (about 1 pound - cubed into bite sized pieces)
- Beef Stock (1/2 cup)
- Asiago Cheese (1/2 cup - fresh - shredded)
- Parmesan Cheese (1/2 cup fresh - grated)
- Milk (about 3 cups)
- Cream (1 1/2 cups)
- Butter (2-3 Tablespoons)
- Garlic (1-2 cloves - crushed or minced)
- Cilantro (1 - 1 1/2 Tablespoons - fresh - chopped)
- Rosemary (1 Tablespoon - fresh - chopped)
- Pepper (1-2 teaspoons)
- Salt (1 - 1 1/2 teaspoons)
- Water (to cover)

What to do:
Pan brown the meat in a sauce pan and add the garlic when it's almost done.
Add the veggies, beef stock, salt and pepper and enough water to just cover everything. Bring to a simmer, cooking until the veggies are pierce-able, but still a little hard in the middle.
Add the rest of the ingredients and bring back to a simmer - or a boil if you're in a hurry! 

It's so tasty and fast and I had it with a mixed greens salad with Kalamata olives, fresh parmesan, alfalfa sprouts and a greek vinaigrette dressing. It may sound like a weird combination, but the flavors of the soup are so bold that it needed something that wouldn't get overpowered to go with it and it was really tasty. 

Bon Appetite!

~ Claire