Hamburger Soup
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 cup butter
2 pounds lean ground beef
2 cups diced onion
4 cloves garlic, finely diced
1-1/2 cups diced carrots
2 cups diced celery
1 cup diced green bell pepper
3 quarts hot beef broth
4 large ripe tomatoes, peeled and chopped
(or one 14-1.2 ounce can stewed tomatoes)
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 15-ounce can hominy
2 tablespoons chopped fresh parsley
Melt the butter in heavy skilled and add meat; brown quickly over high heat. Add the diced vegetables; cover and simmer over medium heat for 10 minutes, stirring occasionally. Add the hot broth, tomatoes, pepper, and bay leaves. Cover and simmer over medium heat for 35 minutes, stirring occasionally. Stir in the hominy. Summer ove medium/high heat, cover slightly ajar, for 10 minutes. Remove bay leaves and add chopped parsley. Serve at once with thick slices of French bread.
Soup will freeze well and can be kept refrigerated for several days in a covered container.
Makes 4 quarts.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 cup butter
2 pounds lean ground beef
2 cups diced onion
4 cloves garlic, finely diced
1-1/2 cups diced carrots
2 cups diced celery
1 cup diced green bell pepper
3 quarts hot beef broth
4 large ripe tomatoes, peeled and chopped
(or one 14-1.2 ounce can stewed tomatoes)
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 15-ounce can hominy
2 tablespoons chopped fresh parsley
Melt the butter in heavy skilled and add meat; brown quickly over high heat. Add the diced vegetables; cover and simmer over medium heat for 10 minutes, stirring occasionally. Add the hot broth, tomatoes, pepper, and bay leaves. Cover and simmer over medium heat for 35 minutes, stirring occasionally. Stir in the hominy. Summer ove medium/high heat, cover slightly ajar, for 10 minutes. Remove bay leaves and add chopped parsley. Serve at once with thick slices of French bread.
Soup will freeze well and can be kept refrigerated for several days in a covered container.
Makes 4 quarts.
