Beef And Red Wine Broth Recipe
Ingredients
4 tablespoons sweet butter
1 1/2 cups chopped yellow onions
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
8 to 10 garlic cloves (about half of a small head), peeled and chopped
3/4 cup chopped fresh Italian parsley
5 cups Beef Stock or a combination of beef and chicken stocks
1 cup dry red wine
Salt and freshly ground black pepper, to taste
1 cup small pasta (shells, orzo, etc.)
Grated imported Parmesan cheese (optional)
Directions
Melt the butter in a soup pot.
Add onions, carrots, parsnip and chopped garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
Add chopped parsley, beef stock and wine and season with salt and pepper.
Set over moderate heat, bring to a boil, reduce heat and simmer, partially covered, for 20 minutes.
Meanwhile, bring a quart of salted water to a boil, drop in the pasta, and cook until tender.
Drain and reserve.
Pour the soup through a strainer and discard the solids.
Return the broth to the pot, add the cooked pasta and simmer, partially covered, for 10 minutes.
Add onions, carrots, parsnip and chopped garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
Add chopped parsley, beef stock and wine and season with salt and pepper.
Set over moderate heat, bring to a boil, reduce heat and simmer, partially covered, for 20 minutes.
Meanwhile, bring a quart of salted water to a boil, drop in the pasta, and cook until tender.
Drain and reserve.
Pour the soup through a strainer and discard the solids.
Return the broth to the pot, add the cooked pasta and simmer, partially covered, for 10 minutes.
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