Philly Soup (Print Version)
# Ingredients:
01 -
1 medium onion, diced.
02 -
1 medium carrot, finely chopped.
03 -
2 sticks of celery, sliced.
04 -
1 green bell pepper, thin slices.
05 -
2 tablespoons of olive oil.
06 -
1 pound of thin-cut beef steak.
07 -
3 cloves of garlic, crushed.
08 -
6 cups of beef broth.
09 -
1/3 cup of all-purpose flour.
10 -
1 cup of heavy whipping cream.
11 -
1 beef stock cube, optional.
12 -
8 ounces of shredded provolone cheese.
13 -
8 ounces of white cheddar cheese, grated.
14 -
1 tablespoon of Worcestershire sauce.
15 -
1 teaspoon of spicy sauce.
16 -
1/2 baguette, cut into cubes.
17 -
1/4 cup of olive oil.
18 -
2 tablespoons of freshly chopped parsley.
19 -
A sprinkle of salt and black pepper.
# Instructions:
01 -
Heat oil, cook sliced peppers for a couple of minutes. Toss in the steak, cook until browned for about 3 minutes. Put aside.
02 -
Sauté the veggies in hot oil, mix in garlic, sprinkle in flour, and season lightly. Pour in the broth, simmer everything for a quarter of an hour, then blend until smooth.
03 -
Stir in heavy cream and both cheeses, let it bubble for 5 minutes. Add part of the cooked beef and adjust the seasoning as needed.
04 -
Toss the bread cubes with oil and seasoning. Bake for around 7-10 minutes until crispy and golden.
# Notes:
01 -
Don't let the meat overcook.
02 -
Add salt and pepper right at the end.
03 -
Freezes well for later.
04 -
Keep an eye on the veggies as they cook.
05 -
Stays fresh in the fridge for 5 days.
06 -
Great to warm you up on a cold day.