Thursday, 31 December 2009

Chinese Meat and Carrot Soup

I remember drinking this soup all the time growing up, it was the most satisfying and simple chinese soup recipe. By boiling and simmering meat, bones and root vegetables in water and chicken broth for several hours, you create a clear and deliciously flavorful soup that is hearty and soothing in the cold. I prefer using large bones of marrow, which are meatier and richer. Here I used leftover lamb shank bones, and you can do the same with veal and/or beef shanks. Watch the vegetables, you don't want to overcook them.

1 lb meat bones, such as beef or lamb shank
1 lb meat, such as oxtail or beef shanks
3 cups chicken or meat broth
5 small potatoes, peeled and sliced in half
2 -3 large carrots, peeled and sliced into diagonals
2 celery sticks, sliced diagonally
salt and pepper
Bring a pot of water to a boil. Add meat and bones, blanch and throw out water, draining meat and bones.
Add 3 cups of water and and broth to a pot, and bring to a boil. Then add meat and cook on medium-high heat, slightly covered, for 2.5-3 hours or until soft.
40 minutes before the soup is finished, add the potatoes. 15 minutes later, add carrots and celery.
Once vegetables and meats are soft, remove bones and oil on surface, taste and season.

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