I read an article a while back about a guy named David Ansel, also known in Austin, Texas as the Soup Peddler. After trying to reinvent himself after a failed career, he started a small business by emailing his friends and telling them he would deliver soup on his bicycle to them everyday at lunch time, would anyone be interested?
He now has 2000 soup customers! This is food entrepreneurship at its best.
Click here to read the article in Food & Wine.
I have tried 3 of David's soup recipes, unlike the Soup Nazi from Seinfeld, he is willing to share his recipes! His white bean soup with pan seared salami is terrific.
File this recipe under OH MY GOD GOOD!!!!!
This is more like a beef stew rather than a soup, and he calls it Hunter's Stew.
I guess after a day of hunting for bargains, this would be a comforting dish. (I obviously don't hunt animals, I just eat them).
The beef braised in Madeira wine is so delicious and gives this stew such a distinctive flavor, make sure you serve it over the wild rice as the recipe calls for. It is quite hearty.
I decreased the amount of stock, and used chicken stock, because that is what I had on hand. I have made it both ways, and I liked it better w/ the chicken stock.
The Soup Peddler's Hunter's Stew:
3 tablespoons pure olive oil
1 1/2 pounds beef chuck in 1 piece
Kosher salt and freshly ground pepper
10 cups beef stock or low-sodium broth
3/4 cup Madeira
1/2 pound wild rice (1 1/4 cups)
1 medium onion, very finely chopped
2 carrots, coarsely chopped
Preheat the oven to 300°. In a large, heavy ovenproof saucepan, heat 1 tablespoon of the olive oil. Season the meat with salt and pepper and cook over high heat until browned, about 2 minutes per side. Transfer the beef to a plate and wipe out the saucepan. Add 2 cups of the beef stock and the Madeira to the saucepan and bring to a simmer. Return the meat to the saucepan, cover and braise in the oven for 2 to 2 1/2 hours, turning occasionally, until tender.
Heat a large enameled cast-iron casserole or soup pot over high heat. Add the wild rice and cook, stirring, until it begins to pop, about 2 minutes. Add the onion, carrots and the remaining 2 tablespoons of olive oil and cook, stirring, for 2 minutes. Add the remaining 8 cups of stock and bring to a simmer. Reduce the heat to moderate, cover, and cook until the rice is tender, about 50 minutes.
Remove the meat from the braising liquid and let cool slightly, then shred it. Add the shredded meat and its braising liquid to the casserole and season with salt and pepper. Simmer the stew for 5 minutes, then ladle into bowls and serve.
Double the recipe so you can freeze the leftovers without the rice.
I am ready to go out hunting now.....hmmmmm, what will I find??