Beef, Potato And Asparagus Soup

Recipe Ingredients

1 lb	454g / 16oz	Boneless beef top sirloin steak - cut 3/4" thick
2		Ready-to-serve beef broth - (14 1/2 oz ea)
2		Potatoes - (abt 1 lb) - cut 3/4" pieces (large)
1		Carrot - cut diagonally (large)
		Into 1/4"-thick slices
1/2 cup	31g / 1.1oz	Chopped onion
2 tablespoons	30ml	Minced fresh ginger
1 tablespoon	15ml	Vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste
12 oz	340g	Fresh asparagus spears - trimmed, and
		Cut 1 1/2" pieces; or a 10-oz package
		Frozen asparagus cuts, defrosted

Recipe Instructions

Cut beef steak lengthwise into thirds, then crosswise into 1/2-inch-thick strips. Combine broth, potatoes, carrot, onion and ginger in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 12 to 15 minutes or until vegetables are tender.

Meanwhile, heat 1/2 tablespoon oil in large nonstick skillet over medium heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until surface of beef is no longer pink. Remove from skillet. Repeat with 1/2 tablespoon oil and remaining beef. Season beef with salt and pepper, as desired.

Add asparagus to soup; cook 2 to 3 minutes or until crisp-tender. Stir in beef; cook just until heated through. Serve immediately.

This recipe yields 4 servings (2 cups each).

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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