Ingredients with Measurements:
- 2 lbs beef ribs
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 6 cups beef broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the beef ribs and cook until browned on all sides, about 5 minutes.
3. Remove the beef ribs from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Add the bay leaf and beef broth to the pot and bring to a boil.
6. Reduce the heat to low and add the beef ribs back to the pot.
7. Cover and simmer for 2-3 hours, or until the beef is tender and falling off the bone.
8. Remove the beef ribs from the pot and shred the meat.
9. Using an immersion blender, blend the soup until smooth.
10. Add the heavy cream to the pot and stir to combine.
11. Add the shredded beef back to the pot and season with salt and pepper to taste.
12. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 9g
- Protein: 30g
Substitutions for ingredients:
- Beef ribs can be substituted with beef chuck roast.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes or mushrooms to the soup for added texture.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a splash of red wine to the soup for added depth of flavor.
Tips and tricks:
- To make the soup even creamier, add a dollop of sour cream to each bowl before serving.
- For a thicker soup, add a roux (equal parts flour and butter) to the soup before blending.
- Use a slotted spoon to remove any excess fat from the soup before blending.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bread bowl for a fun twist.
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Serve the soup with a crusty baguette or garlic bread.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thin, add a roux (equal parts flour and butter) to the soup before blending.
- If the soup is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the beef ribs until they are tender and falling off the bone to ensure they are fully cooked.
- Store leftover soup in the refrigerator for up to 3 days.
Food history:
- Creamy beef soup has been a staple in many cultures for centuries, with variations found in French, German, and American cuisine.
Flavor profiles:
- This soup is rich and creamy, with a savory beef flavor and hints of onion and garlic.
Serving suggestions:
- Serve the soup hot with a side of crusty bread or a simple green salad.
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