Comfort Food (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
1 pound lean ground beef or lamb.
03 -
1 large onion, diced.
04 -
3 cloves garlic, minced.
05 -
2 small potatoes (about 12 ounces), peeled and diced.
06 -
7 cups beef stock, divided.
07 -
1 teaspoon dried thyme leaves.
08 -
1 teaspoon dried rosemary, crushed.
09 -
2 tablespoons tomato paste.
10 -
1 bay leaf.
11 -
½ teaspoon salt or to taste.
12 -
½ teaspoon black pepper.
13 -
¼ cup all-purpose flour.
14 -
2 cups frozen peas and carrots.
15 -
1 cup frozen corn kernels, thawed.
16 -
1 ½ pounds russet potatoes (about 3 small).
17 -
4 tablespoons butter, divided.
18 -
¼ cup heavy whipping cream.
19 -
2 egg yolks.
20 -
Salt and pepper to taste.
# Instructions:
01 -
In a large pot, heat olive oil and brown the onion, ground beef, and garlic until no pink remains. Drain any excess fat.
02 -
Add diced potatoes, 6 cups of beef stock, thyme, rosemary, tomato paste, and bay leaf. Simmer uncovered for 10 minutes.
03 -
Mix flour with the remaining 1 cup of beef stock and add it to the soup along with the peas, carrots, and corn. Simmer uncovered for another 5 minutes.
04 -
For the potato puffs, cook potatoes until tender, then drain and allow to cool.
05 -
Mash potatoes or pass through a ricer, then add 3 tablespoons butter, heavy cream, egg yolks, salt, and pepper. Mix well.
06 -
Pipe or scoop small portions of the potato mixture onto a parchment-lined baking sheet.
07 -
Melt the remaining 1 tablespoon butter and lightly brush each potato puff.
08 -
Bake the puffs at 425°F for 15 minutes or until lightly browned.
09 -
To serve, ladle the soup into bowls, top with potato puffs, and garnish with fresh parsley.
# Notes:
01 -
The potato puffs add a delicious twist and are great for texture.
02 -
This soup can be made with either beef or lamb, depending on preference.
03 -
Serve with fresh parsley for garnish and a touch of color.