You know you’re living in New England when soup in front of a warm fire still sounds like a perfect dinner the first week of July! And in fact, the local seasonal foods line the counter for a perfect slow cooked soup. My latest twist on leftovers and soup is steak soup. I often make pan-seared steak by simply coating a good steak in coarse salt and cracked pepper, letting it sit for a half-hour, and then cooking it for about 7 minutes on each side on a hot pan with olive oil. But no matter how good it is, there are often leftovers. I thought a few months ago that I would dice the leftovers and freeze them to be reused in shepherd’s pie sometime. That would be nice, but once I saw all the nicely cubed steak bits, I remembered seeing a recipe for steak soup. I have no idea where the recipe was, and I don’t think I ever got around to reading beyond the title, so I made my own.
Serves 4 as a main dish
2 cups cubed steak
6-7 cups beef or chicken stock
2-3 carrotts, peeled and cut into ½” pieces
1 kholrabi, peeled and cut into ½” chunks
2 turnips, peeled and cut into ½” chunks
4-6 green onions, cut into ½” pieces
1 cup shelled peas (I had to use frozen ones this time)
¼ cup chopped parsley
Toss all ingredients into a soup pot or crock pot. Cook on stovetop 30-60 minutes at a simmer or in crock pot 4 hours on high or 6+ hours on low. Five minutes before serving, add peas.
At other times of year, I also put into this: 1-2 potatoes, 1 sweet potato, 1-2 cups green beans (in which case I omit the peas), 1-2 onions, kernels from 1-2 ears of corn.
Perfect with a loaf of homemade sourdough bread – I would have liked to have the oven going, but instead defrosted a loaf I had made over the winter modifying Nancy Silverton's La Brea whole wheat walnut sourdough into a whole wheat sunflower seed sourdough.