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Serious Soup




Source of Recipe


Detroit News


Recipe Introduction


This hearty soup is sort of a cross between pot roast and minestrone. It's good for what ails you, and it's very consoling on a cold winter night. Make it a day ahead for the best flavor and add the last four ingredients shortly before you serve it. If your butcher has beef bones, by all means throw one into the pot with the brisket.



List of Ingredients




2 pounds beef brisket
8 cups beef broth, preferably unsalted
1/2 teaspoon dried thyme
1 tablespoon salt (omit if you're using salted beef broth)
1 tablespoon olive oil
4 cloves garlic, minced
1 cup chopped onion
1 cup chopped celery
1 green bell pepper, cored, seeded and chopped
1 cup chopped green beans
2 medium turnips, peeled and diced
2 medium zucchini, diced
14 1/2-ounce can Muir Glen diced organic tomatoes, including the juice
2 tablespoons tomato paste
1/4 cup chopped fresh herbs, such as parsley and basil (optional)


Recipe



Trim any visible fat from the brisket. Put the brisket in a heavy soup pot and pour the broth over it. Add the thyme and salt if the broth isn't already salted, cover, and bring to a boil. Skim off any foam and lower the heat to a simmer. Let the brisket cook 3 hours, partially covered, or until the meat is cooked through. Remove the pot from the heat and refrigerate overnight or long enough for the fat to congeal on the surface for easy removal.

Return the defatted soup to the heat. Heat the olive oil in a skillet and add the garlic, onion, celery, bell pepper, beans and turnips. Saute vegetables until lightly browned, then add to the soup, along with more water if necessary to cover. Simmer covered 1 hour, or until the vegetables are tender (remove the soup bone at this point). Remove the brisket, dice it and return it to the soup. (The soup may be made ahead up to this point. Store covered in the refrigerator and reheat before continuing).

Return the soup to a simmer and add the zucchini, tomatoes and tomato paste. Simmer uncovered 10 minutes and taste for seasoning. Serve immediately in warm bowls, scattered with fresh herbs if you like.

Makes 8 servings.