Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 large onion
- 3 cloves garlic
- 2 small potatoes
- 7 cups beef stock
- 1 tsp dried thyme leaves
- 1 tsp dried rosemary
- 2 tbsp tomato paste
- 1 bay leaf
- 1/2 tsp salt (optional)
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2 cups frozen peas and carrots
- 1 cup frozen corn kernels
- 1 1/2 lb russet potatoes
- 4 tbsp butter
- 1/4 cup heavy whipping cream
- 2 egg yolks
- salt and pepper to taste (optional)
Steps
- Peel and cube the russet potatoes, then boil them in a 3-quart saucepan of water for 15 minutes until tender.
- Meanwhile, heat the olive oil in a 6-quart pot over medium heat and cook the beef for 7 minutes, until it reaches 160 F.
- Add the onion and garlic, then cook for 3 minutes before stirring in the flour, thyme, rosemary, tomato paste, salt, and pepper.
- Pour in the beef stock, add the small potatoes and bay leaf, and simmer for 10 minutes.
- Drain and mash the russet potatoes with the butter and cream, then stir in the egg yolks over low heat for 2 minutes until firm.
- Add the peas, carrots, and corn to the soup and simmer for 5 minutes, then remove the bay leaf and stir in half the mashed potatoes.
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