Roasted vegetable soup and roast beef

6 servings

Ingredients

Quantity Ingredient
1 Eye round beef roast (about 3 pounds)
5 mediums Carrots, cut into 1-inch chunks
1 medium Baking potato, peeled and cut lengthwise
Into eights
1 large Onion, peeled and quartered
4 Cloves garlic, unpeeled
1 teaspoon Salt
¼ teaspoon Freshly ground black pepper
2 cups Chicken broth
¼ cup Scotch whiskey
½ teaspoon Dried thyme
2 cups Half-and-half
Salt and freshly ground pepper, to taste
1 tablespoon Chopped fresh parsley

Directions

Preheat the oven to 550F. Place the beef roast in a lightly oiled large roasting pan. Place the carrots, potato, onion and garlic around the beef and sprinkle all with the salt and pepper. Place in the oven and immediately reduce the temperature setting to 350F.

Roast until the desired degree of doneness is reached (60 to 70 minutes for medium rare). Stir the vegetables at 20 minute intervals.

Continue roasting for another 20 minutes. Remove the vegetables from the pan. Remove the beef and cover with aluminum foil. Keep the meat warm while making the soup.

Place the roasted vegetables and the pan juices in an electric blender. Remove and discard the garlic skins and place the garlic in the blender, along with the broth, scotch and thyme. Cover and process until smooth. Transfer the mixture to a large saucepan. Add the half-and-half and cook over low heat, stirring frequently, until hot. Season with additional salt and pepper, to taste. Ladle the soup into bowls and sprinkle with parsley before serving.

Makes 6 to 8 servings.

[Newspaper clipping] [The Asbury Park Press; November 12, 1986] Posted by Fred Peters.

Related recipes