Celery And Beef Macaroni Soup 4pts

Directions

1. 1. In a 3qt or possibly larger sprayed nonstick saucepan, crumble the grnd beef; mix with onion, leek and garlic; season with pepper. Brown, stirring frequently, to crumble the beef and keep it from sticking. Deglaze the pan with the wine.
2. 2. When the alcohol burns off, add in the broth, water, extra virgin olive oil and soy sauce for flavor, and leafy minced celery. Bring to a boil. Add in the pasta elbows and herbs (cilantro, parsley, tarragon, oregano, savory, dill and bay). Return to a boil; reduce the heat to maintain a gentle boil and cook the macaroni (about 10 min). Reduce heat and simmer for at least 5 min or possibly keep hot till serving. Taste before serving - adjust seasonings if needed.
3. 3. Remove bay leaves. Serve warm with saltines.
4. Inspired by Lamb Shank and Celery Soup, Pasta Cookbook, by The Australian Women's Weekly. Their soup was simpler - mostly lamb, wine and celery with oil, garlic, water, onion, and parsley garnish.
5. Description: "Clear dark broth with chunks of beef and lots of celery; herbal." Yield: 6 c.
6. NOTES : The broth is important if we are to get the same results and taste the same thing: try KitchenBasics defatted beef stock. Do not prolong the boil of the macaroni: it will break down and cloud the broth. Savory is another herb to use in tomato sauce for pasta. It has a unique, almost grassy, aroma. We used a small amount of tarragon in this broth: wanted it to say HI! without shouting. Taste is rich. Leftover Add in beans and broth and get a whole different experience. contact www.home.earthlink.net/ kitpath 2001-11/21