I like simmering bones in a large pot then dividing the broth into several portions. I freeze the broth that I won’t need immediately and take them out as needed. But how many soup dishes can you make with the same pot of broth? In terms of number, that depends on how much broth you have and how many people you intend to serve the soup dishes to. In terms of variety, it’s endless actually, but you really want each soup dish to be so distinct that even if you serve soup three times a day, each will be as exciting as the last. Personally, I hate hearing lines like “Soup again?” so I make sure that if I intend to serve soup one after the other, none look nor taste alike.
For instance, with the same pot of broth that I used for making the beef bone marrow noodle soup, I also made this creamy beef, pasta and cauliflower soup.
All you really need is a base of excellent home made broth to make good soup. Once you have that, you can concoct just about any imaginable soup dish.
- 8 cups bone broth
- 1 tablespoon butter
- 1 onion peeled and thinly sliced
- 3 cups cooked shell pasta or whatever shape you prefer
- 200 grams sukiyaki-cut beef cut into half-inch wide slices
- 1 large cauliflower trimmed and cut into florets
- 1 cup frozen sweet peas thawed
- 2 cups fresh milk the ready-to-drink kind
- salt to taste
- pepper to taste
Heat the broth.
In another pan (large enough to contain the broth and all the other ingredients), heat the butter. Saute the onion slices until they start to turn soft. Add the beef, stirring to separate, and cook just until the meat changes color. With a slotted spoon, remove the beef and onions, transfer to a bowl and keep warm.
When the broth boils, pour into the pan with the butter. Add the cooked pasta, cauliflower and peas. Bring to the boil once more then simmer for about five minutes or just until the cauliflower is done but not mushy. Return the beef and onion to the pan. Stir. Pour in the milk, stirring as you pour. Season with salt and pepper.