Winter Soup
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By Paul Thompson
or New Year’s dinner I purchased a beautiful beef rib roast that roasted up perfectly and was enjoyed by my dinner guests. A hearty amount of roasted beef was left over, on the bone. I decided to turn those leftovers into a curried beef soup. MITK’s New Year’s Soup 1 leftover beef roast 2 14-oz. cans beef broth 4 cups water 1 6 oz. can tomato juice 3 garlic cloves 1 onion, chopped 2 carrots, peeled, chopped 3 med. potatoes peeled and quartered 2-3 tsp. curry powder 1 tsp. salt Put all ingredients in a big pot, bring to a boil and simmer for a long time, 2-3 hours. Remove the beef roast and set aside. Strain the remaining ingredients and put the solids in a blender with a cup of the hot liquid.
Curried Beef Soup
Puree until smooth and add it back to the other liquid. Pick the beef roast meat from the bone, chop coarsely and add it to the pot. The soup was very thin, so I made a slurry of flour and water (3 tsp. flour; 3 tsp. water); stir until smooth. Gradually blend about a cup of hot soup with the flour-water mixture before adding it to the soup. Bring the soup back to a boil to thicken. Serve in soup bowls. Garnish with chopped Italian parsley and a light sprinkle of bread crumbs.
••• Charter CRR columnist Paul Thompson enjoys fishing, cooking, bowling, and watching movies.
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