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Categories:
Valley ground beef red potatoes baby carrots shallot parsley stems tomato peppercorns fresh corn salt cabbage long grain white rice bay leaves garlic
Viewed: 11 - Published at: a year agoIngredients
- 8 ounces Hidden Valley Original Ranch Dressing
- 1 lb 98% lean ground beef
- 4 ounces red potatoes, peeled and cut in large rounds
- 4 ounces baby carrots, peeled and bias cut
- 1 ounce shallot, small dice
- parsley stems, 6-8
- 1 ounce fresh tomato
- 4 peppercorns
- 2 fresh corn, cut 4 of each
- 1 pinch salt and pepper
- 1 cabbage, cut in 8 portions
- 2 ounces long-grain white rice
- 3 bay leaves
- 1 loaf of french garlic bread
Method
- Add salt and white pepper to ground beef,.
- Make a sachet put the parsley stems the peppercorns the cloves and the bay leaf into a cooking cloth tie the end to secure it.
- now drop it deep in the pot.
- Add water to boil, (one quart of water).
- after that lower the heat to simmer,.
- slowly add the ground beef in small chunks, without stirring just like a consomme,.
- Now slowly add rice, and just before the rice is done.
- Add the carrots, the potatoes and the shallots,.
- Now add the cabbage ( cut in 4 pieces) the corn, salt and pepper.
- Not stirring at all hand squeeze the tomato.
- Get all your soup bowls ready!
- All your vegetables should be aldente.
- The soup should be clear and have a rich silky consistency.
- a squirt of lemon is recommended right before Serving it.
- top it with Hidden Valley Original Ranch Dressing a must!
- (With out damaging clear look)Serve garlic toast on the side!
