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Photo: Leigh Beisch
Servings:8Jump to Nutrition Facts
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsRoasted Beef Broth3poundsassorted beef bones (shin, shank, short ribs and/or marrowbones)1largewhite onion, cut into 3-inch pieces2mediumcarrots, cut into 3-inch pieces2largestalks celery1smallleek, cut into 3-inch pieces2tablespoonsvegetable oil4quartswater, divided6whole peppercorns1cuppacked fresh flat-leaf parsley with stemsTartaritas (Tiny Crêpes)1cupwhole milk2largeeggs1 ½cupscups all-purpose flour½teaspoonsalt¼cupchopped fresh flat-leaf parsley4tablespoonscanola oil, dividedSoup Seasonings½teaspoonsalt¼teaspoonground pepper3largesprigs fresh mint, plus chopped mint for garnish
Cook Mode(Keep screen awake)
Ingredients
Roasted Beef Broth
3poundsassorted beef bones (shin, shank, short ribs and/or marrowbones)
1largewhite onion, cut into 3-inch pieces
2mediumcarrots, cut into 3-inch pieces
2largestalks celery
1smallleek, cut into 3-inch pieces
2tablespoonsvegetable oil
4quartswater, divided
6whole peppercorns
1cuppacked fresh flat-leaf parsley with stems
Tartaritas (Tiny Crêpes)
1cupwhole milk
2largeeggs
1 ½cupscups all-purpose flour
½teaspoonsalt
¼cupchopped fresh flat-leaf parsley
4tablespoonscanola oil, divided
Soup Seasonings
¼teaspoonground pepper
3largesprigs fresh mint, plus chopped mint for garnish
Directions
To prepare broth: Preheat oven to 450°F.
Combine bones, onion, carrots, celery, leek and oil in a large roasting pan. Roast, stirring once or twice, until the bones and vegetables are very brown, about 45 minutes.
Transfer the bones and vegetables to a large stockpot. Add 1 quart water to the roasting pan, scrape up any browned bits, then pour the water into the pot. Add the remaining 3 quarts water, cover and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, skimming off any foam, for 15 minutes.
Add peppercorns and 1 cup parsley. Continue simmering until any meat falls off the bones and/or the marrow is very soft and easily removed with a spoon, about 2 hours.
Let the broth stand for 30 minutes. Strain through a sieve lined with cheesecloth. Skim fat, if using the broth immediately, or refrigerate overnight and remove solidified fat before using. You should have 10 cups broth.
Meanwhile, prepare tartaritas: Whisk milk and eggs in a large bowl. Add flour and salt and whisk until the batter is smooth. Let rest for 10 minutes. Stir in parsley.
To season & finish soup: Combine the broth, salt and pepper in a large pot. Bring to a boil over high heat. Add mint sprigs and cook for 2 minutes. Discard the sprigs. Ladle the soup into bowls and divide the crêpes among them. Garnish with chopped mint, if desired.
Tips
To make ahead:Prepare broth (Steps 1-5) and refrigerate for up to 2 days or freeze for up to 4 months.
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)197Calories9gFat20gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
