Dateline: A miserable Monday in February, just after Valentines Day, and quite a while before Easter.
Wet. Cold. Sky like a crumpled, tatty, gray bin liner.
A soup day, in other words.
This dish had as its starting point a chunk of leftover roast beef, the delicious remainder of a traditional British Sunday Lunch.
The bulk of the ingredients were those vegetables that never made it into a pan and onto our plates the day before.
Chop, simmer, blend. No tricks, gimmicks, or fancy herbs or spices.
Sometimes it pays to keep it ultra-simple, and let the ingredients speak for themselves.
All that was needed to dot the Is and cross the Ts was plenty of black pepper and a pot of green tea.
The weather dude has promised us sun tomorrow. He might as well promise jam.
Never mind. I can always make another pan of soup….
Beef And Vegetable Soup
- about 200g of leftover roast beef
- 1 onion, roughly chopped
- 1 stick of celery, roughly chopped
- a handful of Brussels sprouts, roughly chopped
- a handful of broccoli, roughly chopped
- a handful of cauliflower, roughly chopped
- a handful of parsnips, roughly chopped
- 1 carrot, roughly chopped
- freshly ground black pepper
- Cut the meat into small cubes. Set aside.
- Place the onion, celery, Brussels sprouts, broccoli, cauliflower, parsnips, and carrot into a saucepan. Cover with cold water. Bring to a boil, drop down to a low simmer, and cook for about 30 minutes, or until all the vegetables are tender.
- Once the vegetables are cooked to your satisfaction, remove the pan from the heat, and allow to cool.
- Blend the contents of the pan with a hand / stick blender, until you have a smooth, even soup.
- Return the pan to the heat. Bring back to a low simmer, and cook for 10 minutes or so. Season with freshly ground black pepper to taste.
- Add the cubed beef, stir well, and simmer for a further 3 minutes.
- Remove the pan from the heat. Serve.