About the Dish

1/2 Onion
8 ounces Ground Grass-Fed Beef
1 Edward & Sons Not Chick'n Bouillon Cube
8 ounces Diced Tomato
1 stalk Celery
2 ounces Carrot
5 ounces Potato
4 sprigs Thyme
4 sprigs Parsley
1 ounce Grated Parmesan
Per Serving
Calories 420
Total Fat 22 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 900 mg
Total Carbohydrates 28 g
Dietary Fiber 6 g
Sugar 9 g
Protein 30 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Bourbon Barrel Ale

The barrel aging process in Kentucky Bourbon Barrel Ale is more complex than pouring beer into a barrel and waiting six weeks. The beer is added to the barrels and the barrels are moved into the cooler. Since bourbon is aged rather hot, the barrels tend to expand. By aging the barrels of beer in a cold environment, they contract which helps extract over three gallons of bourbon into each barrel of beer. This also means that, unlike traditional barrel aged beers where the barrels are used several times, Alltech’s Lexington Brewery and Distillery barrels are only good for producing one barrel of beer. For this hearty dish of beef and vegetable soup, sweetness from Kentucky Bourbon Barrel Ale will make it even heartier.

Albarino, Galicia, Spain

Albarino has so much subtle complexity. Its fruit character ranges from bright citrus to clementine orange, and it is just floral enough to smell off the rim of the glass. But that’s just the start - it has elements of sea spray or saline, green herbs, and wet stone, all wrapped up in a light-bodied white with electric acidity for long satisfying finish. It sounds like a lot, but remember, it’s actually quite subtle – perfect for soup.


MISE EN PLACE Peel and halve onion; chop 1 half (save remaining half for another use). Chop celery. Halve carrot lengthwise, and thinly slice on the diagonal. Chop potatoes in 1/2-inch chunks. Pick thyme leaves, and reserve stems. Pick and chop parsley leaves, and reserve parsley stems.
Place a large saucepot over medium heat. Add 1/2 teaspoon olive oil. Stir in onion, and cook until translucent, about 5 minutes.
Add ground beef, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, stirring, until meat broken up and no longer pink, about 5 minutes.
Add 3 cups water, bouillon cube, tomato, celery, carrot, potato and herb stems. Bring to a boil, then reduce heat to low. Cook until potatoes are fork-tender, 20 - 25 minutes. Taste and adjust seasoning as desired.
Remove herb stems. Divide soup between 2 bowls. Sprinkle with thyme and parsley, and pass Parmesan for topping. Enjoy!