We just received a request for the recipe to Holland America’s Argentinian Guiso Soup that is a featured on their South America cruises. It’s a great fall dish, and easy solution for left over beef. It can of course also be made without meat and just the veggies.
Buen provecho!
YIELD: 10
INGREDIENTS:
3.5 oz beef diced
2 oz carrots diced
2 oz sweet potato diced
1.75 oz potato diced
1.75 oz butternut squash diced
1.75 oz onions small diced
0.2 oz 5 garlic minced
4.2 oz canned diced tomato with juice
0.75 oz tomato paste
1.6 qt beef stock
1.75 oz flour
1.75 oz butter
salt to taste
black ground pepper to taste
0.1 oz thyme leaves minced
1 bay leaf
1.75 oz corn kernels
GARNISH:
0.2 oz chopped parsley
1 oz dry apricots diced, shortly soaked in hot water
DIRECTIONS:
Brown the onion, thyme, basil and garlic in the butter in tilting pan. In a separate skillet, brown the beef on high heat and ensure to brown from all sides. Transfer to the onions. Add the tomato paste and caramelize all. Then mix in flour and cook for 5 – 6 minutes, then add stock. Bring to simmer and cook soup until beef is almost tender, transfer to soup kettle.
Add tomatoes, carrots, potatoes, squash and more beef broth to cover all the ingredients. Season with salt and pepper to taste. Cook over low heat for 15 – 20 minutes until all the vegetables and meat are tender. Add corn and check seasonings. Serve in soup bowls and garnish with parsley and apricots.
