Page 14 - cookbook 2020

tasteofchesed #9

tasteofchesed #6

Beef Soup Roasted Chestnut Soup

INGREDIENTS:
INGREDIENTS:
3 tbsp. oil
2 lbs. flanken 1 barley & lima beans (in the box) 2 large onions, sliced 3 bags roasted chestnuts
1 large onion, diced 15-20 baby carrots, sliced 4 stalks celery, cubed chicken soup
12-13 cups water 1 tbsp. sea salt 2 potatoes, cubed 1½ tsp. salt
1 tbsp. olive oil 2 sticks celery, sliced 2 whole parsnips (optional) ½ tsp. black pepper
1 split pea soup mix (in the box) 1 tsp. crushed garlic or garlic spice 1 bay leaf

PREPARATION: PREPARATION:

1. In large pot, sauté onions until translucent. 1. In a large deep pot, heat 3 tablespoons of oil and sauté 2 large onions.
When brownish, add celery and sauté a few minutes together.
2. Wash and dry meat. Put on top of onions. Sprinkle with salt and pepper. 2. Add potatoes and parsnips, if using.
3. Brown the meat on both sides. Add the rest of the ingredients. 3. Add crushed garlic or garlic spice and sauté.
4. Bring to a boil; skim the top layer to remove any foam. 4. Add the chestnuts, leave some remaining to use as garnish.
5. Lower flame and cook for 3 hours.
5. Add enough chicken soup (or water and chicken soup mix) to cover half the pot.
6. Add salt, pepper and bay leaf.
7. Cook ½ hour and then remove parsnip and bay leaf.
8. Blend and garnish with chestnuts.
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