Friday, November 19, 2010

Smoky Autumn Beef Brisket Soup

This soup came about early last week for a lunch after I realized that not only did we come home from our weekend trip with an abundance of my parents' produce, but also to some leftover beef brisket in the fridge. It also kicked off a soup streak for me this week - you'll see bacon-based clear broth variation later this week, as well.

Smoky Autumn Beef Brisket Soup
Serves 3-4

1 lb. or more slow-cooked beef brisket (leftovers work really well in this case!)
At least 1 c. of diced onions - you may use yellow or white onions, or scallions, leeks, shallots, etc. or any combination
(The above pictured soup had diced white onions and leeks)
1 tsp. garlic powder
1-2 tablespoons butter
1 tablespoon blackstrap molasses (optional, but adds the smoky depth)
At least 2 c. of other diced vegetables (Above shows 1 sliced zucchini and 1 box - 8 oz. - sliced mushrooms.)
1 standard can (~14/15 oz.) pureed pumpkin, plus 1 can's worth of water
1/2 c. heavy cream
Tamari, to garnish

In a large soup pot, combine beef, butter, onions, and garlic powder, and heat on high, stirring constantly, until onions are sizzling and turning translucent. Add molasses, and stir to combine over high heat as the onions caramelize. Add vegetables, stirring continuously for about 2 minutes, and then add water, heavy cream, and canned pumpkin. Turn heat to low, allow to simmer about 10-15 minutes or until vegetables are tender, and then serve hot, with tamari to season.

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