French · Dinner
Beef and Turnip Soup
A rustic French soup built on braised beef chuck simmered slowly with turnip, carrot, leek and onion until the meat shreds tender. Bay leaf and thyme perfume the broth, which reduces into a savoury base finished with parsley. Served hot in a bowl with crusty bread on the side.
$5
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
428Calories
38.2gProtein
21.6gFat
19.8gCarbs
7.8gSugar
4.9gFiber
1210mgSodium
121mgChol
8.4gSat Fat
1120mgPotassium
95mgCalcium
4.6mgIron
2.9mcgVitamin B12
24mgVitamin C
protein-rich
low-carb
low-calorie
herb-salt
Instructions
1
Prep
Cut beef chuck into 1-inch cubes. Peel and dice turnip and carrot, slice leek, dice onion and mince garlic.
2
Sear
Heat oil in a heavy pot over medium-high heat and brown beef cubes on at least two sides, 5 minutes, until deep brown crust forms.
3
Sweat
Add onion and leek to the same pot over medium heat and cook 4 minutes, stirring, until onion turns translucent.
4
Simmer
Stir in garlic, bay leaf and thyme, return beef to pot, pour in beef stock, and simmer covered over medium-low heat 1.5 hours until beef shreds easily.
5
Plate
Add turnip and carrot, simmer uncovered 20 minutes until vegetables soften, remove bay leaf, season with salt and pepper, finish with parsley, and ladle into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 22 small turnip (240g)
- 22 small carrot (120g)
- 11 small leek (100g), white and light green part
- 11 onion (160g)
- 2 clove2 clove garlic
- 22 bay leaf
- 1 tsp1 tsp fresh thyme leaves
- 3 cups720ml beef stock
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp fresh parsley, to finish
