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Beef And Celery Root Soup

Farm.Fares's picture
Ingredients
  Beef shanks 3 Pound, sliced
  Salad oil/Olive oil 1 Tablespoon
  Onion 1 , chopped
  Carrot 1 , chopped
  Salt 1 Teaspoon
  Water 3 Quart
  Beef stock base/9 beef bouillon cubes 3 Tablespoon
  Celery roots 2 Pound, pared and diced in bite-size pieces
  Leeks 1 Bunch (100 gm)
  Finely shredded parmesan cheese 2 Tablespoon
Directions

MAKING
1. In a large Dutch oven or soup kettle heat oil and brown.
2. Push meat on one side, add onion and carrots.
3. Saute the onions stirring occasionally.
4. Sprinkle salt over it.
5. Add water and stir.
6. Cover and simmer slowly for 2 to 2 1/2 hours.
7. Drain out meat from stock and cool slightly.
8. Scrape the meat and dice it. Discard bones and fat.
9. Skim the scum from stock and boil.
10. Stir in beef stock base.
11. Add celery root and simmer for 10 minutes.
12. Trim coarse fibrous leaves from leeks and halve lengthwise. Wash and slice.
13. Stir in to the broth, add meat and simmer for 5 minutes.

SERVING
14. Sprinkle cheese over it and pass some more.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Celery
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
5

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