Beef Soup with Fluffy Galettes

 

Beef Soup with Fluffy Galettes

This recipe combines the rich flavors of beef broth with the sweetness of prawns and the pillowy texture of galettes for a truly satisfying soup. It's perfect for a cozy night in or a weekend brunch.

Ingredients:

• Broth:
  • 3 liters water
  • 1 kg beef on the bone or saddle
  • 1 carrot, chopped
  • 1 parsley root, chopped
  • 1 small celery stalk, chopped
  • 1 onion, chopped
  • 2-3 tomatoes, chopped
  • A few peppercorns
  • Salt
  • Fresh parsley, chopped (for garnish)
• Galettes:
  • 1 egg
  • 2 tablespoons all-purpose flour
  • Salt

Instructions:

1. Prepare the Broth:

   • Wash the beef and remove any excess fat.
   • In a large pot, bring the water to a boil. Add the beef and skim off any foam that rises to the surface with a spoon.
   • Reduce heat to low, add a cup of cold water, and a pinch of salt. This will help bring all the impurities to the surface, resulting in a clear broth.
   • Simmer for about 2 hours, or until the meat is tender and the broth is clear.

2. Add the Vegetables:

   • While the broth simmers, chop the carrot, parsley root, celery, and onion.
   • Once the meat is cooked, add the chopped vegetables to the pot and continue simmering for 15-20 minutes, or until the vegetables are almost tender.

3. Introduce the Tomatoes and Peppercorns:

   • Add the chopped tomatoes and peppercorns to the pot. Continue to boil for 5 minutes.

4. Cook the Galettes (Optional):

   • In a separate bowl, whisk together the egg, flour, and a pinch of salt, until the dough is slightly thick. 
   • Remove half of the soup from the pot and set it aside.
   • Bring the remaining soup in the pot to a boil.
   • Dip a spoon in water and then into the batter. Use the spoon to drop small dollops of batter into the boiling soup. These are the galettes.
   • If the galettes seem to break up, add a little more flour to the batter.
   • Cook the galettes for about 20 minutes, or until they are cooked through (you can check by cutting one in half).

5. Assemble and Serve:

   • Remove the cooked beef from the pot and shred it with two forks.
   • Return the shredded beef and the reserved broth back to the pot with the galettes.
   • Add salt and pepper.
   • Ladle the hot soup into bowls and garnish with chopped fresh parsley.

Tips:

• You can substitute prawns for the beef in this recipe. Simply add them to the pot with the vegetables in step 2. Cook for just a few minutes, until the prawns are pink and opaque.
• For a richer broth, you can brown the beef in a pan with some oil before adding it to the pot.
• Feel free to adjust the amount of vegetables to your liking.

This prawn and beef soup with galettes is a delicious and hearty dish that is sure to please everyone at the table. So give it a try and enjoy!

You can read about a french onion soup galette here.