Spicy Beef Soup

It was the Super Bowl weekend and the Hubby made it quite clear that real men do not eat soup on this occasion.  But I am not a real man.  I am a woman on a soup mission, so my project was beef Soup.

Ingredients

• 1 lb beef stewing bones
•  1 tablespoon vegetable oil
• 1/2 large onion diced
• 3 cloves of garlic sliced
• 1/4 teaspoon black pepper
• 1 large carrot diced
• 1/2 tsp fresh thyme
• 1 scallion diced
• 1 scotch bonnet or habanero pepper
• dash ground allspice
• 2 cups beef broth
• 4 cups water
• 1/2 lb yam
• 3 medium potatoes
• 1 pack Grace cock soup
• 1 teaspoon salt
• 1 1/2 cup flour (for dumpling)
• 1/4 cup water for dumplings

In a large pot heat the oil over medium/high heat, then add the beef.  Allow that to brown for about 5 minutes, then add the onion and garlic.

Let it cook another 3 minutes or so, then add the thyme, black pepper, ground allspice, salt, scallion and carrot pieces.

Top with the beef broth and 4 cups of water and add the scotch bonnet pepper (whole).  Bring that up to a boil, then cover and lower the heat to a gentle simmer.

This will cook for about 1 hour to get the pieces of meat to be tender.  While this cooks, prepare the rest of the ingredients. Peel and cut the potato and yam. Give them a rinse under cool water and then place them in a bowl where they can all fit. Top that with water so it doesn’t go discolored.

After 1 hour, add the potato and yam. The next step is to add the Grace Cock Soup mix into the pot and bring this up to a gentle boil (covered). Allow this to cook for about 20 minutes.

In a medium size bowl, put the flour and a dash of sugar (optional) and start with 1/4 cup water.  Knead and work the flour until it forms a crude ball. Add water accordingly as you knead the dough. You need a somewhat firm dough ball. Allow that to rest for about 5 minutes.   Pinch off small pieces of dough and using the palms of both hands work that to form the shape of a cigarette.After you’ve added all the dumplings, give it a good stir to ensure all the dumplings are covered by liquid. Allow this to cook for about 5 minutes, then you’re done. Add a bit of butter to the pot. Feel free to fish the whole pepper out of the pot, or if you want that true Caribbean flavour, burst it open to release the Sizzle!

Yum!

Avocado Soup

Oh baby it's cold outside! It is a snow day in Toronto today therefore I thought it was the perfect opportunity to make (what else?) soup.  The recipe for the day is Avocado Soup.

 

Ingredients

• 2 cups chicken broth
• 1 Very ripe, large Haas avocado
• 3/4 cup coconut milk
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/4 cup dry sherry
• 2 tablespoons fresh lemon juice

Heat the chicken broth until hot, not boiling. Set aside.

Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry and lemon juice. Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired.

Serve immediately, or chill for at least two hours and serve.

This soup was nicely paired with a Black Rasberry Merlot.