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Roast Beef Soup




Source of Recipe


Joanne


Recipe Introduction


--a rich, thick soup:



List of Ingredients




1 turnip, minced
1 green pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped vertically with the grain
4 Tablespoons butter
2 Tablespoons olive oil
1/2 to one pound deli-thin slices of roast beef (leftovers
are great here!)
4 cups beef broth (or use water and bouillon cubes)
3 garlic buds, crushed and dried skins removed, then
minced
1 Tablespoon fresh basil




Recipe



In a deep roaster or soup kettle, melt the butter, and add
olive oil.. Sauté turnip, green pepper, red bell pepper and
onion until almost done. Mince the roast beef very fine,
add it and continue sautéing. Add 1 cup of water, and heat
until boiling. Simmer for a few minutes, then pour 1 cup of
the mixture into a food processor or blender. Blend until
smooth. (This makes a thickener for the soup) Pour blended
mixture back into the pan. Simmer about 30 to 45 minutes.
Add seasonings of your choice. Avoid salting this soup until
it is done, then add salt to taste. Try adding a
tablespoonful of lemon juice as a seasoning.

suggestions for seasonings/other veggies: add 1 to 2 cups
of any of the following: minced celery, mushrooms, parsley,
bok choy, chives, broccoli, cauliflower, squash, leeks,
stewed tomatoes, green beans, tomato juice or vegetable
juice cocktail (use juice instead of part of the broth).