Simple Way to Prepare Homemade Hodge pudge soup

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, Easiest Way to Prepare Homemade Hodge pudge soup. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Hodge pudge soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hodge pudge soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hodge pudge soup is Serves 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hodge pudge soup estimated approx Prep: 15 minutes. Cook time: 35 minutes..

To get started with this particular recipe, we must prepare a few components. You can cook Hodge pudge soup using 14 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Hodge pudge soup:

1. 700-800 boneless skin of beef(or veal or mutton), trimmed of excess fat
2. 1 large onion, peeled
3. 1 large carrot, peeled
4. 1 medium turnip, peeled
5. 1 large waxy potato, Such as Desiree or Charlotte peeled
6. 2 celery sticks, trimmed
7. 3 tablespoons olive oil
8. Sea salt and black pepper
9. 330 ml bottle light beer or cider
10. 500 ml beef or veal stock(see page 244)
11. Few thyme sprigs, plus extra leaves to garnish
12. 1 bay leaf
13. 20 g butter, softened
14. 20 g plain flour

Instructions to make Hodge pudge soup

1. Cut the beef into small bite- sized pieces. Chop the onion, carrot, turnip, potato and celery into even 2cm dice.
2. Heat a large, heavy- based saucepan and add half the olive oil. Season the beef with salt and pepper and fry in batches, for about 2 minutes on each side until evenly browned all over. Transfer the beef to a plate and set aside.
3. Add the remaining oil to the pan and sauté the vegetables over a medium- high heat for 4-6 minutes until lightly golden. Pour in the beer and let bubble until reduced by half. Return the beef to the pan and pour In the stock. Add the herbs and top up with enough water to cover the meat and vegetables. Bring to a gentle simmer and skim off the scum and froth that rise to the surface. Cook slowly, skimming occasionally, for 3-4 hours until the meat is meltingly tender. Discard the herbs.
4. Mix the butter with the flour to make a thick piece (beurre Manie), then stir this into the skimming soup, a small piece at a time. Simmer, stirring, for another 5 minutes or until the soup thickens. Taste and adjust the seasoning, adding a generous grinding of pepper.
5. Serve the soup in warm bowls with a sprinkling of thyme leaves, as a meal in itself with plenty of crusty bread and perhaps a side salad.

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So that's going to wrap it up for this special food How to Prepare Speedy Hodge pudge soup. Thanks so much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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