Lucky Annette Soup
Lucky Annette… when a soup from France becomes our best bid to excellence. So, are you speaking the language yet? Because this soup is so simple to make. Maybe so simple you’ll have more time to get—lucky! Or up to speed on French. Obviously, you will have more time to get carried away. Away to happy hour.
Shopping List
Beef Broth: 1 box
Beef Bones: meaty neck bones*optional but give it a try.
Carrots: 1 bag match sticks
Meatballs: 5-6 prepared (optional)
Red Potato, Turnip, Sweet Potato, and Yellow Onion: 1 each small peeled and cubed
Fresh Sweet Purple Basil: chopped finely
Bay Leaf: 1
Salt: ¼ tsp
Preparation
4-6 Servings
In a pot/ Dutch oven bring your broth, bay leaf and *soup bones to boil; about 7 minutes. Cover and reduce heat to medium low; cook until meat falls away from bones and thickens. Add a cup of water if needed. Remove bay leaf.
Remove bones and add your vegetables, meatballs, basil and salt; bring back to boil; reduce heat and cover for 40 minutes or until tender. Serve with a toasted cheesy bread.
LUCKY Notes
And yes, using bones for a rich stock is a popular. Whether its beef, pork, chicken, or other game. In fact, cooking beef or pork bones down to near evaporation leaves a potent concentrate behind. So, making a good stock is easy.
Now, don’t throw away your bones or fresh vegetable peelings. Instead boil them up with a pinch of this and touch of that. Then adding a splash of zip and a drop of dash. Then give a turn of salt and pepper. Next boil, strain and store for your future soups. The benefits are by far more nutritious than store-bought and surprising easy.
*Here’s another bone to pass along. Many in Europe were eccentric 200 years ago. So much so that a man only wore a pair of shoes once. So as to measure the passing of time. His love for the bizarre came on early. As for the small submarine, it has space for a couple and one guest. Hands-on-learning I gather.