Two Traditional Beef Soup Recipes with a Cornish Twist!

I recently read  “Two Greedy Italians Eat Italy” by Gennaro Contaldo and Antonio Carluccio and today I made this lovely beef soup, Eisacktaler Weinsuppe, from the book with, of course, a few changes because that’s Life.  I had no double cream so used clotted cream, Cornish-Italian Fusion, and also I added some shreds of beef from the stock.  

Beef & Wine Soup

with a Cornish Twist

My version for one! 

a bowl’s-worth of lovely rich beef stock
a goodly splash of white wine
a slice or 2 of nubbly bread
a knob of butter ~ scroll down for a slightly rude joke!
a pinch of ground cinnamon
1 tbsp or so of clotted cream
a generous grating of Parmesan cheese

~   Simmer together the stock and wine for a minute.
~   Remove from the heat and set aside.
~   Fry the bread in the butter till crisp and golden.
~   Sprinkle the toast with the cinnamon arrange it in the bowl.
~   Stir the cream and a spoonful of grated parmesan into the soup and reheat gently till warm.
~   Pour over the toast and sprinkle with more parmesan.

This beef soup was quick, cheap, easy and truly delicious; my kind of food.  This is something I will definitely make again just as soon as I’ve assembled some more beef scraps.

If, however, you fancy something similar but more time consuming and substantial try my version of …

Onion Soup Gratinée aka
Runny Onion Gravy topped with Cheese on Toast

This is an easy and no doubt inauthentic version of the classic French Onion Soup.  As above really good, rich, beefy homemade stock make a big difference to the finished soup.

1 medium onion
15 g butter OR 1 tablespoon of olive oil
pinch of salt
glug of dry white wine
a bowl of lovely rich beef stock
a little flour – optional
a thick slices or two of good bread, toasted
Grated Gruyère (traditional) or Davidstow Cheddar (which Cornish and delicious)!
brandy – optional-ish

~   Cook the onions as described here; The Best Way to Cook Onions.
~   When utterly tender turn up the heat and cook, stirring, till the it starts to caramelise and, to an extent, to stick on the bottom of the pan.  Just a bit, mind you.
~   Add the white wine and stir to dissolve any lovely onioniness from the bottom of the pan.
~   I don’t think it is traditional to add flour to the classic French version of the soup but I always add a little; it makes the soup easier to eat as it is more likely to stay on the spoon.  So, if you agree, stir in a little flour to make a paste.  If you don’t, don’t!
~  Add the stock and bring to a boil, stirring.  Turn down the heat and simmer for 10 minutes. 
~  Taste and season deliciously.

To serve pour a little brandy into the soup bowl, ladle in the soup, top each bowl with a slice or two of toasted bread and sprinkle with grated cheese.  Gruyere is traditionally used in France, in England a good mature Cheddar is a pleasant alternative; not a substitute for Gruyere but delicious in its own right.   Flash the soup and its topping under a hot grill or put in a hot oven for a few seconds to melt and bubble the cheese, OR top with crunchy croutons and cheese for trouble free eating.

I have been to France a few times but never been to Italy which is odd because I am quite well travelled.  It is, however, top of my list of places I want to visit, one reason being the food. 

***  Slightly Rude Joke! 

Thanks to my Brother-in-Law Jim!

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