Ronald Reagan's Hamburger Soup

There's been speculation that this first made news after President Reagan innocently announced his liking for fancy French soups...and was immediately accused of being elitist. Whatever. It's definitely a homespun, plain soup, and not as bad as you might think when you see that there's hominy in it. This corn product -- with an Algonquin Native American name -- was an important food to early U.S. pioneers. It's a nice firm little ball in the soup -- almost dumpling like. Serve the soup as a lunch meal to 4 to 6 people with lots of cornbread, cold milk, and maybe a big American pie for dessert. Above is the recipe verbatim (as sent out over the PR Newswire, March 11, 1986) -- note the non-elitist allowance for canned foods and bouillon cubes.

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 lbs	908g / 32oz	Lean ground beef
2 tablespoons	30ml	Butter
2 cups	125g / 4.4oz	Diced onions
2		Garlic cloves - chopped
1 1/2 cups	165g / 5.8oz	Sliced carrots
1/4 teaspoon	1.3ml	Freshly-ground black pepper
10 oz	284g	[canned] hominy
1 cup	146g / 5.1oz	Diced green peppers
3		[12 cups] beef broth
		Or water with bouillon cubes
16 oz	454g	Chopped tomato [canned or fresh]
2 cups	220g / 7.8oz	Sliced celery

Recipe Instructions

Step 1: Brown meat in butter in six-quart sauce pan. Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes with the pan covered.

Step 2: Add beef broth or water with bouillon cubes. Add chopped tomato and pepper. Simmer soup on low heat for 35 minutes. Add hominy. Boil hamburger soup for 10 minutes more.

Makes 4 quarts.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.