Wow, what a great soup! I made a couple changes. First I doubled the carrot and onion and cooked them along with the celery in 2 TBS of butter. I used 4 cups of beef bouillon and 2 cups vegetable bouillon 4 cups of water. As for the meat, I doubled that as well using 2 New York steaks (that were as tough as shoe leather only good for soup meat) cooked in 2 TBS of butter 2 TBS olive oil. I seasoned the meat with Johnny’s seasoning salt, a bit of Tony Chacheres, powdered garlic, 1 TBS fresh parsley, and 1 TBS lemon juice. I cooked the steak to medium and added it and the drippings to the soup. As for the peas we used fresh peas from the garden. This was a fantastic soup definitely will make this again!
Was this review helpful?
15 users found this review helpful
Wow, what a great soup! I made a couple changes. First I doubled the carrot and onion and...