French Onion– Style Beef Veg­etable Soup


Clean Eating - - RECIPE INDEX -

This cheater ver­sion of French onion soup gets a start with leftovers from the Red Wine Steaks with Caramelized Veg­eta­bles (left). Tra­di­tion­ally, the baguette would be broiled on the soup, but toast­ing it separately is fast, and you don’t need to use oven­proof bowls.

1 tbsp olive oil 4 stalks cel­ery, thinly sliced

2 leeks (white and light green parts), halved length­wise and thinly sliced

1 lb crem­ini mush­rooms, sliced 3 tbsp dry red wine 1 tsp un­salted tomato paste

4 cups low-sodium chicken broth, di­vided

1 tsp potato or ar­row­root starch

Left­over steak (from Red Wine Steaks, p. 60), cut into bite­size pieces

Left­over caramelized veg­eta­bles (from Red Wine Steaks, p. 60)

½ tsp each sea salt and ground black pep­per 1 clove gar­lic, minced 1/3 cup grated Parme­san cheese

4 tsp or­ganic un­salted but­ter, soft­ened

4 oz whole-grain baguette, sliced into 16 rounds

1. In a large saucepan on medium, heat oil. Add cel­ery and leeks and cook, stir­ring oc­ca­sion­ally, un­til soft­ened, about 5 min­utes. Add mush­rooms and cook, stir­ring oc­ca­sion­ally, un­til be­gin­ning to brown and no liq­uid re­mains, 15 to 20 min­utes.

2. Stir in wine and tomato paste; cook for 1 minute. Add 3 cups broth; bring to a boil. Re­duce heat to low and cook for 10 min­utes. In a small bowl, whisk re­main­ing 1 cup broth with starch; stir into soup. Stir in steak, veg­eta­bles, salt and pep­per. Bring to a boil; re­duce to a sim­mer and cook un­til thick­ened, 1 minute.

3. Mean­while, pre­heat oven to 400°F. In a sep­a­rate small bowl, com­bine gar­lic, cheese and but­ter. Ar­range baguette slices on a parch­ment­lined bak­ing sheet; spread gar­lic mix­ture over tops. Bake un­til golden, about 10 min­utes.

4. Di­vide soup among bowls; top with baguette.

PER SERV­ING (¼ of recipe): Calo­ries: 354, To­tal Fat: 16 g, Sat. Fat: 6 g, Mo­noun­sat­u­rated Fat: 7 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 38 g, Fiber: 5.5 g, Sug­ars: 8.5 g, Pro­tein: 20 g, Sodium: 805 mg, Choles­terol: 34 mg

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