Recipe by CountryLady
This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!
Top Review by Kookaburra
This is one of the best soups I've ever eaten! I used well-seasoned beef mince and fried it with a rasher of bacon to provide the 'drippings' required. I used 5 teaspoons each of a mild curry powder and 5 teaspoons of garam masala. To give the soup some added richness, I added the beef and rice about 15 minutes before the end of cooking time. This dish froze and reheated well.
- 1 large onion, chopped
- 2 carrots, chopped
- 1 apple, peeled, cored & chopped
- 1⁄4 cup dripping
- 2 tablespoons flour
- 2 -4 teaspoons curry powder
- 5 cups beef stock
- 1 (14 ounce) can tomatoes, chopped
- salt and pepper
- 1 cup leftover cooked beef, minced
- 1⁄3 cup cooked rice
Directions See How It's Made
- Fry vegetables & apple in drippings until soft & beginning to lose colour.
- Stir in flour & curry and cook for 1 minute.
- Add stock, tomatoes & seasoning.
- Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
- Sieve or liquidize the soup & return to pot.
- Add minced beef & rice.
- Bring back to the boil for 2- 3 minutes, check the seasoning & serve.