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Beef Soup

Beef Soup


  • Chop the meat into 5 cm pieces and transfer to a pot.
  • To make your bouquet garni, wrap the aromatics in a coffee filter and wrap tightly with some string. You can also use a spice bag. If you don’t have any of these, simply add the aromatics to the soup and discard before serving.
  • Add the bouquet garni to the pot. Add 1 ½ liters of water and the bouillon cube.
  • Cover pot with plastic wrap and make a small hole in it to let the vapors out and place over low heat.  Simmer for 1 ½ hours. Add more water as it evaporates in order to keep it at the same level at all times.
  •  When ready, remove the plastic wrap and remove pot from heat.
  • Prepare your vegetables.
  • Peel the carrots and cut them into 2 cm rounds. Add them to the pot.
  • Cut the leeks and celery stalks into rounds and add them to the pot.
  • Cut the onions into thick slices and add them to the pot also.
  • Remove the bottom part of the finochio, coarsely chop and add it to the pot.
  • Cover pot with plastic wrap and place over low heat. Simmer for 30 minutes.
  • Add the rice and cover with plastic wrap again. Simmer for 15-20 minutes, until the rice has cooked.
  • When ready, add the lemon juice, lemon zest and chili flakes (optional). Season to taste.
  • Serve the soup in serving bowls. Drizzle with some extra virgin olive oil, freshly ground pepper, fresh thyme and croutons.

For the croutons

  • Preheat oven to 180* C (350* F) Fan.
  • Cut the loaf of bread into slices. Transfer to a baking pan.
  • Cover the slices with the grated gruyere. Drizzle with olive oil, sprinkle with fresh thyme and freshly ground pepper.
  • Bake for 10 minutes.
  • When ready, remove from oven and chop in to pieces. 
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