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About the Dish

  • Onion

    Onion

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Diced Tomato

    Diced Tomato

  • Celery

    Celery

  • Carrot

    Carrot

  • Russet Potatoes

    Russet Potatoes

  • Thyme

    Thyme

  • Parsley

    Parsley

  • Ground Parmesan

    Ground Parmesan

METHOD

1
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.
2
Place a large saucepot over medium heat. Add 1/2 teaspoon olive oil. Stir in onion, and cook until translucent, about 5 minutes.
3
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.
4
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.
5
Remove herb stems. Divide soup between 2 bowls. Sprinkle with thyme and parsley, and pass Parmesan for topping. Enjoy!