Rocky Mountain Slow-Cooked Bison Soup

Ingredients

In this adaptation, the traditional Cantonese slow-cooked soup is transformed into a Rocky Mountain delight by incorporating bison meat, locally sourced vegetables, and aromatic herbs commonly found in the region. The original Chinese flavors are enhanced with the earthy and robust taste of bison, creating a unique fusion of cuisines. We alse have the original recipe for Cantonese Slow-Cooked Soup, so you can check it out.

• 500g (1.1 lb) bison meat, cubed 500g (1.1 lb) bison meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 stalks celery, sliced 2 stalks celery, sliced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the bison meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, and celery to the pot. Stir and cook for a few minutes until slightly softened.
4. 4.
   Return the browned bison meat to the pot. Pour in the beef broth and water. Add the bay leaves, dried thyme, salt, and pepper.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the bison meat is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves before serving. Adjust the seasoning if needed.
7. 7.
   Ladle the Rocky Mountain Slow-Cooked Bison Soup into bowls and serve hot.

Treat your ingredients with care...

• Bison meat — For the best results, choose lean and tender cuts of bison meat. If bison is not available, you can substitute it with lean beef or venison.
• Dried thyme — If you prefer a stronger herbal flavor, you can use fresh thyme instead of dried thyme. Double the amount if using fresh thyme.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the soup.
• If you prefer a thicker consistency, you can mash some of the cooked potatoes and carrots with a fork before serving.
• Serve the soup with a sprinkle of fresh parsley or chives for added freshness.
• This soup tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
• Feel free to add other vegetables such as mushrooms or peas to customize the soup to your liking.

Serving advice

Serve the Rocky Mountain Slow-Cooked Bison Soup in deep bowls, accompanied by crusty bread or cornbread for a complete meal. Garnish with fresh herbs for an extra touch of color and flavor.

Presentation advice

Present the soup in rustic bowls or mugs, highlighting the chunky bison meat and colorful vegetables. Pair it with a wooden spoon and place it on a wooden serving board for a cozy and inviting presentation.