2.27.2013

plaza III steak soup

Since we have a rainy day here in NYC 
and those of you back home in Kansas City are still shoveling yourselves out of your houses, 
I thought it best to post another of my favorite soup recipes (more here, here, here, and here). 

This one is based on the steak soup they serve at Plaza III Steakhouse in Kansas City.
Let me just say, it is the most rich and velvety and satisfying soup I've ever had.
Frankly, it tastes like...well, it tastes like steak. 
My mom made this for our family a few years ago at Christmas time and it has since become a tradition. 
Whether it's for a holiday or just (another) snow day, you will feel warm and comforted by this soup.

Plaza III Steak Soup
Serves:  8

Notes:  There are some unique ingredients in this (beef consomme and Kitchen Bouquet) which can be difficult to find. They really makes a difference and I do not recommend substitutions. Beef consomme isn't too difficult to find - it's by the soups/broths - I used Campbell's brand. Kitchen Bouquet is a flavoring sauce. I've had a hard time finding it in New York, but I order it from amazon. I recommend making the full recipe as it freezes well and the leftovers taste even better.

Ingredients:
  • 8 T. unsalted butter
  • 1/2 C. flour
  • 4 (10 oz.) cans beef consomme
  • 1/2 C. diced carrots
  • 1/2 C. diced onions
  • 1/2 C. diced celery
  • 1 C. diced canned tomatoes
  • 1 1/2 t. Kitchen Bouquet sauce
  • 1 beef bouillon cube
  • 1/2 t. ground black pepper
  • 10 oz. frozen mixed vegetables
  • 1 lb. ground sirloin, browned and drained (make sure to get ground steak - regular ground beef can work, but the ground steak is what makes this special.)

Directions:
  1. Heat a large soup/stock pot to medium heat and melt butter.
  2. Once butter is melted (and before it browns), add flour and stir together to form a roux.
  3. Cook roux for 3 minutes, stirring constantly.
  4. Whisk in consomme and stir until smooth and slightly thickened. Bring to a full boil.
  5. Add in vegetables, tomatoes, Kitchen Bouquet, bouillon cube, and pepper. Allow to return to a full boil.
  6. Once boiling, reduce heat to a simmer and cook until vegetables are just barely tender (20 to 30 minutes).
  7. Add frozen vegetables and the cooked ground steak. Simmer for 15 minutes until the flavors meld.

Nutrition: (per serving)
  • Calories:  275
  • Carbs:  17 g
  • Fat:  14 g
  • Protein:  17 g
Enjoy!
And stay warm out there kids!

xoxo,
K

{photos by me}
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