Prime Rib Soup


This is an extraordinary, fine-restaurant-quality beef and vegetable soup. It is a great way to use your leftover holiday roast, and the hearty soup, served with a bit of bread, is a meal in itself. Start the soup at least 8 hours ahead of serving, as cooling time is needed to skim fat from the stock.
Oil and/or butter for sautéing
1 large onion, chopped
3 large cloves garlic, chopped
1 cup dry red wine
Bones of a rib roast
4 cups vegetable stock
4 cups water
3 carrots, sliced in ½" rounds
2 stalks celery, thinly sliced
2 medium potatoes, peeled and cut into ½" dice
1 tablespoon dried basil
2 cans (14 ounces each) diced tomatoes with their juice
½ small head cabbage, coarsely chopped
1 cup leftover roast beef, cut into ½" pieces (optional)
Salt and freshly ground black pepper, to taste
1 In a soup pot, heat oil or butter, then sauté onions until just tender. Add garlic and sauté for 2 minutes.

2 Add wine, scraping up any browned bits that may have formed. Add bones, stock and water and bring to a boil. Reduce heat and simmer for 1½ hours.

3 For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.

4 Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover beef. Cook for 20-30 minutes, until vegetables are just tender.

5 Meanwhile, remove any meat from bones and set aside.

6 When carrots and potatoes are just tender, add cabbage and cook for 10 minutes.

7 Stir in beef pieces and add salt and freshly ground black pepper.

8 Serve with a crusty French bread or warm dinner rolls.

servings  use metric
original recipe yield: 10 Servings

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