Creamy Bowl Soup (Printable Version)
# What You'll Need:
01 -
1 lb thinly sliced beef steak.
02 -
1 chopped medium onion.
03 -
1 medium carrot, diced.
04 -
2 celery stalks, sliced.
05 -
3 minced garlic cloves.
06 -
1 sliced medium green bell pepper.
07 -
1/3 cup all-purpose flour.
08 -
2 tbsp olive oil.
09 -
6 cups of beef stock.
10 -
An optional bouillon cube.
11 -
1 cup of heavy whipping cream.
12 -
8 ounces of shredded white cheddar.
13 -
8 ounces of shredded provolone cheese.
14 -
A tablespoon of Worcestershire.
15 -
1 tsp hot sauce.
16 -
2 tbsp chopped fresh parsley.
17 -
Salt and pepper to your liking.
18 -
Half a baguette, turned into cubes.
19 -
1/4 cup olive oil for croutons.
# Preparation Steps:
01 -
Heat oil, cook beef for 3 minutes, then peppers for 2 minutes. Put them aside.
02 -
Cook veggies in oil. Mix garlic and flour into it. Pour the stock and let it bubble for 15 mins, then blend smooth.
03 -
Stir cream and cheese into the soup, then let the beef come back in. Adjust flavors at the end.
04 -
Season cubed bread with oil and bake 7 to 10 minutes till crisp.
# Additional Tips:
01 -
Avoid overcooking the beef.
02 -
Wait to season until the end.
03 -
Store leftovers in the freezer.
04 -
Don't burn your veggies.
05 -
Stays fresh in the fridge for 5 days.
06 -
Great for cozy nights.