Beef broth with vegetables

Name: Beef broth with vegetables (Sopa de verduras en caldo)
Yield: Serves 6
Cuisine: Argentine
Ingredients: 50 g/2 oz/¼ cup butter; 1 onion, chopped; 2 garlic cloves, finely chopped; 2 carrots, diced; 1 leek, thinly sliced; large pinch of saffron threads; 150 g/5 oz/¾ cup long-grain rice; freshly grated Parmesan and warm crusty bread, to serve; salt and ground black pepper; 100 g/4 oz/1 cup frozen peas, thawed; 2 medium potatoes, diced; ½ butternut squash, diced; 2 litres/3½ pints/8 cups beef stock

Sopa de verduras en caldo

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Good beef stock is an essential base for this soup, which is traditionally made using the beef bones leftover from a lunchtime asado (barbecue), to provide a light evening meal. When home-made stock is not available, use a high-quality chilled commercial stock, rather than a stock cube.

Ingredients

50 g/2 oz/¼ cup butter
1 on

Americas
Argentina
Lunch
Soup
Leftovers

Method

Heat the butter in a large pan until melted, add the onion and cook gently for 5 minutes, or until the onion is softened. Add the garlic and cook gently for a further 2 minutes. Add the carrots, leek and saffron and cook for 2–3 minutes, stirring frequently.
Sprinkle over the rice and stir for a minute to coat in the juices, then pour in the stock. Bring to the