Asian-style Ginger/Garlic Beef & Broccolini Soup

IMG_0841I started with a gorgeous beef rump roast from Sonrise Ranch.  The second night there was enough left to whip together this aromatic soup.

left-over pasture-raised beef roast, thinly sliced

1 quart beef stock, heated & salted to taste

2-4 small Cipollini onions, thinly sliced

several cloves garlic, pressed

1 inch piece of fresh ginger, finely grated

1 bunch broccolini, roasted in lard in a 375 degree oven until tender

naturally fermented soy sauce (I like Oshawa brand)

juice of 1 lime

cilantro leaves for garnish

Saute onions & garlic in the fat of your choice; I love lard for this purpose.  Add hot stock, grated ginger & roasted broccolini.  Place sliced beef in each serving bowl and ladle in hot soup mixture.  Flavor with soy sauce and lime juice.  Garnish with a few sprigs of cilantro.

One response to “Asian-style Ginger/Garlic Beef & Broccolini Soup

  1. Pingback: Dining Room Confessions Week 9 | Lardmouth.com·

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