Description
A warm, peppery, and creamy soup featuring tender steak in a rich beef broth with a peppery bite.
Ingredients
Scale
- 1 lb steak, diced
- 2 tablespoons black peppercorns, crushed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Chopped parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Pat the diced steak dry with paper towels.
- Add the diced steak to the hot oil and cook until browned on all sides, about 6–8 minutes.
- Stir in the chopped onion and minced garlic and cook until translucent, about 3–4 minutes. Add the crushed black peppercorns and cook for another minute.
- Pour in the beef broth and bring to a boil. Once boiling, lower the heat and simmer gently for 20 minutes.
- Stir in the heavy cream and season with salt to taste. Simmer for an additional 10 minutes. Serve hot, garnished with chopped parsley.
Notes
For a milder soup, reduce black pepper to 1 tablespoon. Optionally blend half the soup for a smoother texture before adding cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg