Prime Rib Soup

By á-5552

Ingredients

• 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 1/2" rounds
• 2 stalks celery, thinly sliced
• 2 medium potatoes, peeled and cut into 1/2" dice
• 1 tablespoon dried basil
• 2 cans (14 ounces each) diced tomatoes with their juice
• 1/2 small head cabbage, coarsely chopped
• 1 cup leftover roast beef, cut into 1/2" pieces (optional)
• Salt and freshly ground black pepper, to taste

Details

Servings 10

Preparation

Step 1

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.