Beef Pot Pie Soup Recipe
Instructions
1. Preheat the Oven:
– Advertisement –
Preheat the oven to 400°F (200°C) for baking the puff pastry later.
2. Sear the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear it in batches until browned on all sides. Remove the beef and set it aside.
3. Sauté Vegetables:
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
4. Create the Soup Base:
Stir in the flour and cook for about 1 minute to remove the raw flour taste. Gradually add the beef broth, stirring constantly to prevent lumps. Add the potatoes, thyme, rosemary, Worcestershire sauce, and the browned beef back into the pot.
5. Simmer:
Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes until the beef is tender and the potatoes are cooked through.
6. Add Cream and Veggies:
Stir in the heavy cream, frozen peas, and corn. Simmer for an additional 5 minutes. Adjust seasoning with salt and pepper as needed.
7. Prepare the Puff Pastry:
While the soup is simmering, cut the puff pastry into squares or circles. Place them on a baking sheet, brush with the beaten egg, and bake for 10-12 minutes or until golden brown and puffed.
8. Serve:
Ladle the beef pot pie soup into bowls and top each serving with a puff pastry square or circle. Serve hot and enjoy!