"Instant" soup for a winter dinner

1. Wash a few stalks of celery and cut the ends off; peel and rinse a couple of carrots.


2. Heat a pot of homemade chicken bone broth, enough so that each person will get at least two cups.


3. While the broth is coming to a boil, slice the celery very thinly and julienne the carrots (if you don't have a julienner already it's definitely time to get one! I don't know what I was thinking going all this time without one).


4. Add the veggies to the pot of gently boiling broth and simmer until tender, about 8-10 minutes (you may also add pasta at this time if your family insists on a noodle soup).


5. Place several pieces of very thinly sliced raw beef, pork, or chicken in each bowl. (I like the minute steaks from Raindance Organic Farm.)


6. Turn off the heat under the boiling soup and pour it over the meat in each bowl. Serve immediately. The meat will cook in seconds as long as it is sliced very thin and the broth is very hot.


7. Add desired garnishes. If serving beef or pork in meat broth you may want to try scallions, bean sprouts, and/or fresh basil leaves. Scallions are also great in chicken broth with sliced chicken.


8. Last but not least, spice up your soup creation with your preferred seasonings. My favorites for a spicy rich broth are Thai fish sauce (which adds a rich umami flavor) and chili sauce. Use small amounts just to give the soup a little extra kick-it will be more like restaurant-made soup, but without the MSG.

Bon appetit!

-Posted from my iPhone