Rumford Soup

Ingredients

• 500g (1.1 lb) beef or veal, cubed 500g (1.1 lb) beef or veal, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 leek, sliced 1 leek, sliced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed beef or veal to the pot and cook until browned on all sides.
3. 3.
   Add the diced carrots, potatoes, sliced leek, and diced celery to the pot. Stir well to combine.
4. 4.
   Pour in the beef broth and add the bay leaves, dried thyme, and ground cloves. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the meat and vegetables are tender.
6. 6.
   Remove the bay leaves from the soup before serving.
7. 7.
   Ladle the Rumford Soup into bowls and serve hot.

Treat your ingredients with care...

• Beef or veal — For a more tender meat, you can marinate it in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• Bay leaves — To release their full flavor, crush the bay leaves slightly before adding them to the soup.

Tips & Tricks

• To add a tangy twist, you can squeeze some lemon juice into the soup just before serving.
• If you prefer a thicker soup, you can mash some of the cooked potatoes and vegetables with a fork or blend them briefly with an immersion blender.
• For a heartier version, you can add some cooked noodles or dumplings to the soup.

Serving advice

Serve the Rumford Soup hot in bowls, garnished with fresh parsley or chives. It pairs well with crusty bread or rolls.

Presentation advice

To enhance the presentation, you can drizzle a swirl of sour cream or crème fraîche on top of each bowl of soup and sprinkle some chopped fresh herbs for a pop of color.