Name: Beef and Red Wine Broth
Yield: 4 to 6 portions
Ingredients: 4 tablespoons (½ stick) unsalted butter; ¾ cup chopped fresh Italian (flat-leaf) parsley; 5 cups Beef Stock, or a combination of beef stock and Chicken Stock; 1 parsnip, peeled and chopped; 2 carrots, peeled and chopped; 1 cup dry red wine; 1¼ cups chopped yellow onions; Salt and freshly ground black pepper, to taste; 1 cup small pasta, such as shells or orzo; Grated Parmigiano-Reggiano cheese, for garnish (optional); 8 to 10 garlic cloves (about half of a small head), peeled and chopped

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Perfect in a thermos at a football game or on a winter hike.

Ingredients

4 tablespoons (½ stick) unsalted butter
1¼ cups chopped yellow onions

Soup
Winter

Method

Melt the butter in a large heavy pot over low heat. Add the onions, carrots, parsnip, and chopped garlic and cook, covered, until the vegetables are tender and lightly colored, about 25 minutes.
Add the chopped parsley, beef stock, and wine and season with salt and pepper. Bring to a boil over medium heat, reduce the heat, and simmer, partially covered, for 20

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Ingredients

Method

Part of