SteffieFlo's
Cornucopia

Four Lilies Sirloin Soup

It's called Four Lilies Soup because garlic, onion, scallions
and leeks are all aromatic members of the lily family.
They are all a bit aggressive (with the exception of leeks),
but long simmering will reduce this, melding their flavors
into a lovely golden soup.
This is sure to bring some oohs and ahhs!
WARNING: NOT to be served before a romantic evening!!

Prep time:  15 minutes
Cooking time:  1 hour 10 minutes
Serves 6
Ingredients:

3 tablespoons butter (Ok, margarine!) 6 1/2 cups beef stock or canned broth
2 large onions, sliced 1/2 cup dry white wine (2 cups more for you!)
2 large leeks (white and tender green) well cleaned and chopped 1 bay leaf
4 garlic cloves, minced 1 teaspoon salt
1 pound ground sirloin (90% lean) 1/2 teaspoon pepper
1/4 cup flour 2 scallions, chopped

Preparation:

1.  In a large saucepan or *Dutch oven, melt the butter.  Add onions, leeks and garlic.  Cover and cook on low heat, stirring often until
the onions are very soft and golden brown,  about 15-20 minutes.
2.  Add ground sirloin and increase the heat to medium and cook,
stirring often to break up lumps of meat, until beef loses its
pink color, about 5 minutes.
3. **Sprinkle in the flour and cook, stirring constantly for 1 minute.
Stir in the stock, wine, bay leaf, salt and pepper.  Bring this
to a boil over high heat, skimming the fat from the surface.
Reduce heat to low and simmer 45 minutes more.  Remove
the bay leaf and serve in individual bowls.  Garnish with
chopped scallions (breath mints optional, but advised!)

An unusual starter for your
culinary masterwork!
*A Dutch oven is a heavy pot or kettle with a close-fitting
lid used for pot roasts and things of that sort.

This is my Dutch oven.
 Actually, it's a little light, but it does the job.

**Flour often clots when you add it to a hot liquid.
To avoid this, make a "roux" from the flour and add that.
To make a roux, sift the flour, a little at a time, into room
temp liquid (in this case about 1 cup of the broth) and mix
it gently with a fork.  This will make a thin paste which
you can then add to the hot liquid without the flour clotting.


Four Lilies Sirloin Soup
You Are Here		 Grape Leaves with Lamb and Rice Filling Pork and Rice Stick Dim Sum
(Hors d'oeuvres)		 Beef and Eggplant Loaf
Just TRY it!
Turkey Pate
(Hors d'oeuvres)		 Fried Won Tons
(Hors d'oeuvres)		 Pearl Balls
(Hors d'oeuvres)		 Pork and Shrimp Egg Rolls

Coming Soon:

The Idiot's  Guide to Preparing "Killer Chinese Food" NOW UP The Idiot's Guide to Preparing "Knock-out Vegie Plates"
The Idiot's Guide to Preparing "To-Die-For" Hors d'oeuvres The Idiot's Guide to Preparing "Suptuous Last-Minute Deserts"

 
E-Mail" Home" Favorites About Me Future Photos
E-Mail me Home Favorite Things About
Me		 Future Plans Photo
Album