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KFB Foodie Talk: How to make Beef and Potato Soup


For
our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and
‘guys’ that are interested in learning how to cook better ;). 

Today, Dobby discusses how to make Beef and Potato soup.

 

There’s this restaurant i go to eat in
once in a while located not too far from where i stay. They’ve got a lot
of tasty meals on the menu but one meal that stands out for me is this
beef and potato soup. At first, i probably got attracted by the colors
but then it takes more than colors to keep me coming back for more. So,
instead of enjoying this meal alone i decided to start making it at home
for the fam.

 
This recipe is very much inspired by their beef and
potato soup creation…although I do not know their recipe and this
isn’t exactly a “copycat” version per se. This is just an easy way to
make something similar at home for everyone to enjoy and i think it
tastes even better ;).

How to make beef and potato soup
• Prep Time:
 30 mins
• Cook time: 45 mins
• Total Time: 1hr:15mins

Ingredients:::

• 500g Beef
• 600g Irish Potatoes
• 3 tbsp. Flour (to thicken)
• 3 Large Carrots
• A bunch Spring onions
• 1 large Red bell pepper
• 1 large Green Bell pepper
• 1 medium sized Red onion
• 2 Seasoning cubes
• 1 tsp. Curry powder
• 1 tsp. Thyme
• Salt to taste
Directions:::

Step 1:
Dice the beef into smaller bits, rinse and place in a medium sized pot.
Add just enough water to cover the content of the pot and some salt.
Cook for about 15 minutes till the meat softens.

Step 2: Peel
the Irish potatoes and cut into small chunks. Rinse the potatoes and
add it into the pot with cooked beef. Pour some more water (just enough
to cover the potatoes in the pot). Add the crushed seasoning, check for
salt and add more if needed, add the curry powder and thyme. Place the
pot on the burner and cook on medium heat for about 15 minutes. While
the potato cooks, move to step 3.

Step 3: Wash
and slice the carrots, spring onions (cut lengthwise), red bell
pepper(cut lengthwise), green bell pepper(cut lengthwise) and Onion. By
now the potatoes in step 2 should be soft. In a separate bowl, add a
little water into the flour and stir quickly making sure it doesn’t form
clumps. It’s ready when it is of dropping consistency (like melted ice
cream).
On low heat, gently add the flour liquid into the pot, while
stirring continuously to ensure it mixes properly and does not clump.
Leave it to thicken for 3-5minutes.

Step 4: Gently add the chopped vegetables and mix to incorporate. Leave to cook for about 5 minutes more before turning off the burner.

Serve alone as a meal or accompanied with boiled white / curried rice

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