Pepper's damn good soup

15 Servings

Ingredients

Quantity Ingredient
3 pounds Roasted beef bones
6 quarts Water
2 tablespoons Crumbled sage
1½ tablespoon Dried oregano
2 Dried tabasco peppers,
Cracked
2 Bay leaves
3 tablespoons Worcestershire sauce
3 tablespoons Nuoc mam
1 tablespoon Salt
1 tablespoon Black pepper
4 Dried tomatoes
1 large Galangal root, cut into
small Pieces
2 larges Chipotle peppers, broken
Into pieces
4 ounces Dried shiitake mushrooms
10 Dried tomatoes
3 Cloves elephant garlic --
Chopped fine
1 Head regular garlic --
Pressed
1 small Yellow onion
1 tablespoon Black pepper
¼ cup Black bean sauce
⅓ cup Oyster sauce
4 tablespoons Nuoc mam
2 tablespoons Worcestershire sauce
4 cups Warm water
¾ cup Peanut oil

Directions

STOCK:

FOR THE SOUP:

First, roast your soup bones for 45 minutes at 325 degrees. Remove from oven and put into 6 quarts water along with the rest of the stock ingredients. Boil gently for about 45 minutes, skimming off the scum that rises to the top.

While the stock is boiling, soak the dried shiitakes in warm water for 30 minutes, then drain and coarsely chop. Also chop 3 cloves of elephant garlic fine, heat three-quarters of a cup of peanut oil to 375 degrees, and fry the chopped garlic until golden brown. Remove and set aside; chop one small yellow onion fine, add half to the hot oil, and fry this until it too is golden brown. Set aside.

When the stock is done strain it, return the liquid to the pot, and add your cracked chipotle peppers, shiitake mushrooms, 10 dried tomatoes, black pepper, black bean sauce, oyster sauce, nuoc mam, worcestershire sauce, and four cups of warm water. Add the chopped yellow onion you did not fry, press one head (about 10-15 cloves) of regular garlic in, and bring to a gentle boil for 45 minutes to an hour, stirring occasionally.

About 10 minutes before serving reduce to a simmer, add the fried elephant garlic and fried yellow onion, and cover. Enjoy! Recipe By : Tom Solomon

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