Beaumont Inn Burgoo Recipe - Cooking Index
Beaumont Inn Burgoo Recipe - Cooking Index
Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first-course soup. A favorite at Kentucky Derby time, its history dates back to before the Civil War.
Courses: Soup| 1 lb | 454g / 16oz | Mixed cooked meats (beef, lamb, |
| Pork, chicken, game, etc.) | ||
| 1/2 | Chicken stock | |
| 1/2 | Beef stock | |
| 1 oz | 28g | Worcestershire sauce |
| 1 cup | 62g / 2.2oz | Diced tomatoes |
| 1 cup | 62g / 2.2oz | Onion - diced (large) |
| 1 | Celery rib - diced | |
| 1 | Green bell pepper - diced (small) | |
| 1 | Potato - diced (large) | |
| 2 | Carrots - diced (large) | |
| 1/4 cup | 59ml | Peas |
| 1/2 cup | 118ml | Okra |
| 1/4 cup | 40g / 1.4oz | Lima beans |
| 1/2 cup | 31g / 1.1oz | Yellow corn |
| 2 teaspoons | 10ml | Minced garlic |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours -- skimming the top as needed.
This recipe yields 6 servings.
Source:
Beaumont Inn, Harrodsburg, Kentucky
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