Include in Print View:

Roasted Beef Soup

Roasted Beef Soup recipe image
This International soup features Tbs. butter in a medium saucepan over medium, Minutes. Stir in the flour and cook, whisking, Tbs. fresh thyme leaves, Medium clove garlic. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 257.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This International soup features Tbs. butter in a medium saucepan over medium, Minutes. Stir in the flour and cook, whisking, Tbs. fresh thyme leaves, Medium clove garlic. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Tbs. fresh thyme leaves
  • 1 Medium clove garlic, peeled
Directions
  1. 1
    heat.
  2. 2
    Add the minced shallot and
  3. 3
    cook , stirring occasionally, until the shallot is tender, about gently, until it forms a thick paste, about 30 seconds.
  4. 4
    Strain the port through a fine sieve into the saucepan, reserving the cranberries (don&# 226;ÂÂt press down on the berries).
  5. 5
    Whisk for about 30 seconds.
  6. 6
    Slowly whisk in the broth until the sauce is smooth, adjusting the heat to maintain a steady simmer.
  7. 7
    Simmer, whisking occasionally, until reduced by about one-third, 5 to 8 minutes.
  8. 8
    Stir in the reserved cranberries.
  9. 9
    Season to taste with salt and pepper.
  10. 10
    Just before serving, pour any accumulated juices from the hens into the sauce.
  11. 11
    Serve the hens drizzled with the sauce.
  12. 12
    roasted cornish game hens with cranberry-port sauce A dry brine of salt, pepper, and fresh herbs, combined with air drying the hens in the fridge overnight, helps crisp the skin during roast- ing.
  13. 13
    Splitting the hens in half before roasting is convenient for serving (half a hen makes a perfect single portion) but also has benefits for the
  14. 14
    cook : ItâÂÂs neater and eliminates any need for tableside carving; the split hens roast more quickly and evenly; and best of all, it leaves you with a pot full of backbones and wingtips that become the base for a rich sauce

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 257.4kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 2.1g11%
Cholesterol 8.1mg3%
Sodium 31.2mg2%
Total Carbohydrate 48.8g17%
Dietary Fiber 2.5g10%
Sugars 0.5g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, butter, clove, cook, flour, fresh, garlic, international, leaves, medium, minutes, over, peeled, roasted, roasting, saucepan, simmering, soup, stir, tbs
Read it online: https://www.chefs-mate.com/recipe/roasted-beef-soup-10/