Ingredients with Measurements:
- 1 pound of ground beef
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 2 cups of diced potatoes
- 2 cups of frozen corn
- 1 cup of heavy cream
- 1/4 cup of flour
- 1/4 cup of butter
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Whisk
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the chicken broth, diced potatoes, and frozen corn to the pot. Bring to a boil and then reduce heat to a simmer.
4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Cook the roux for 1-2 minutes, stirring constantly.
5. Slowly whisk in the heavy cream to the roux until smooth.
6. Add the cream mixture to the soup pot and stir to combine.
7. Simmer the soup for 15-20 minutes, or until the potatoes are tender.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 27g
Carbohydrates: 25g
Protein: 19g
Sodium: 780mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken
- Chicken broth can be substituted with vegetable broth
- Heavy cream can be substituted with half-and-half or milk
- Frozen corn can be substituted with canned or fresh corn
Variations:
- Add diced carrots or celery for extra vegetables
- Use ground sausage instead of ground beef for a spicier version
- Add a can of diced tomatoes for a tomato-based soup
Tips and tricks:
- Make sure to cook the roux for at least 1-2 minutes to avoid a floury taste in the soup
- Use a whisk to combine the cream and roux to avoid lumps
- Adjust the salt and pepper to taste
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley or chives
Pairings:
Crusty bread or crackers
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, add more roux to thicken it.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to avoid foodborne illness.
Food history:
Amish cuisine is known for its hearty and comforting dishes, often made with simple ingredients and traditional cooking methods.
Flavor profiles:
This soup is creamy and savory with a hint of sweetness from the corn.
Serving suggestions:
Serve as a main dish with bread or crackers on the side.
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Taste: Creamy, Savory, Herby, Comforting