Philly Soup Delight (Print Version)
# Ingredients:
01 -
Two celery stalks, finely chopped.
02 -
One medium-sized green bell pepper, cut into strips.
03 -
1 pound of thinly sliced beef steak.
04 -
Three garlic cloves, finely chopped.
05 -
One large carrot, diced small.
06 -
1/3 cup of all-purpose flour.
07 -
A medium onion, chopped into pieces.
08 -
2 tablespoons of olive oil.
09 -
6 cups beef broth.
10 -
8 ounces each of shredded provolone and white cheddar cheeses.
11 -
1 beef bouillon cube (optional).
12 -
Half a baguette, cut into small cubes.
13 -
1 teaspoon hot sauce.
14 -
Salt and pepper as needed.
15 -
One tablespoon Worcestershire sauce.
16 -
Fresh parsley, chopped (2 tablespoons).
17 -
1 cup heavy cream.
18 -
1/4 cup olive oil for bread.
# Instructions:
01 -
Heat oil and toss in the peppers, stir for 2 minutes. Add the beef slices, cook for 3 minutes, and set aside.
02 -
In the pot, soften veggies with oil, mix in garlic, then whisk in your flour and spices. Pour in the broth, let it simmer for 15 minutes, and blend everything smooth.
03 -
Stir in cream and shredded cheeses, then let it gently bubble for 5 minutes. Toss in half the beef and tweak the seasoning to your taste.
04 -
Cube your bread, coat with oil, and sprinkle seasoning. Bake them for 7-10 minutes till they're browned and crunchy.
# Notes:
01 -
Cook meat just until it's done.
02 -
Add final spices at the end.
03 -
It freezes well.
04 -
Keep an eye on the veggies!
05 -
Good for five days in the fridge.
06 -
Warm and satisfying.