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<blockquote data-quote="Dannyalcatraz" data-source="post: 7332945" data-attributes="member: 19675"><p>Experimented making a beef soup tonight.</p><p></p><p>Flatiron steak </p><p>Beef stock</p><p>Beef bullion</p><p>Baby bok choy</p><p>Celery</p><p>Garlic</p><p>Leeks</p><p>Shallots</p><p>Green onions</p><p>Yellow onions </p><p>1 sweet onion </p><p>Diced Yukon Gold potatoes </p><p>Parsley </p><p>Thyme</p><p>Salt</p><p>Pepper</p><p>Cayenne</p><p>Paprika</p><p>Citric acid</p><p>Splash of red wine</p><p></p><p>Also toasted some Italian bread topped with olive oil and grated Swiss cheese in the oven.</p><p></p><p>Overall, it was pretty good, but there is room for improvement. </p><p></p><p>1) The soup REALLY could have used more potatoes. They were an underutilized flavor and texture star. </p><p>2) The sweet onion will get ditched next time. </p><p>3) The creole in me wondered where the bay leaf was. </p><p>4) I probably could have gotten a better sear on the flatiron, which, BTW, worked surprisingly well as a beef cut for soup. After I seared it, I removed it, cubed it, and didn’t return it to the soup until much later.</p><p>5) The bread should have gotten either butter instead of olive oil, or more of the cheese, and needed to toast a bit longer.</p><p>6) I really wanted to put in some white or portobello mushrooms...but didn’t have any</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7332945, member: 19675"] Experimented making a beef soup tonight. Flatiron steak Beef stock Beef bullion Baby bok choy Celery Garlic Leeks Shallots Green onions Yellow onions 1 sweet onion Diced Yukon Gold potatoes Parsley Thyme Salt Pepper Cayenne Paprika Citric acid Splash of red wine Also toasted some Italian bread topped with olive oil and grated Swiss cheese in the oven. Overall, it was pretty good, but there is room for improvement. 1) The soup REALLY could have used more potatoes. They were an underutilized flavor and texture star. 2) The sweet onion will get ditched next time. 3) The creole in me wondered where the bay leaf was. 4) I probably could have gotten a better sear on the flatiron, which, BTW, worked surprisingly well as a beef cut for soup. After I seared it, I removed it, cubed it, and didn’t return it to the soup until much later. 5) The bread should have gotten either butter instead of olive oil, or more of the cheese, and needed to toast a bit longer. 6) I really wanted to put in some white or portobello mushrooms...but didn’t have any [/QUOTE]
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