After tweaking this recipe for so many years, it’s not exactly like the steak soup served at Kansas City’s Plaza III restaurant, now or back in the 1970s when we wheedled the recipe out of the general manager, but we still call it the P3 soup. For one thing, they used to add MSG and we quit that nonsense a long time ago. And yes, … Continue reading Plaza III Steak Soup
Family legend says that our paternal grandmother – “Mamcik,” which means “mother” in Polish – made her beef stock by boiling a full sirloin roast until it liquefied. We don’t go quite that far; despite legend, making soup stock isn’t complicated. You need: Roasted bones add a depth and richness to stock that you can’t get if you toss in, say, a bunch of raw … Continue reading making soup stock
Purée it smooth if you wish, but Mom generally left a few potato chunks in because she liked the texture. Do peel the potatoes before cooking them. Simmer vegetables, potatoes and stock for 30 minutes. Remove from heat, and blend in a food processor or blender until you get the texture you prefer. Return to low heat (do not boil); stir in cream and parsley, … Continue reading Mom’s Potato Soup
Around Our Table 