NuWave PIC2 - Beef Stock; Vegetable Beef Soup; Creamy Cheddar Soup; French Onion Soup

44 • NuWave
™
PIC2 Complete Cookbook
• 45
• 45
Stocks, Soups & Sauces
Vegetable Beef Soup
Serves: 8
1 ½ pounds boneless beef chuck roast,
cubed
1 tablespoon olive oil
4 cups water
3 (10 ounce) can beef broth stock
1 teaspoon dried oregano, crushed
½ teaspoon dried marjoram, crushed
¼ teaspoon black pepper
2 bay leaves
2 cups tomatoes, chopped and peeled
1 (10-ounce) package frozen whole
kernel corn
1 ½ cups Medium potatoes, peeled and
Medium diced
1 cup frozen green beans
1 cup sliced carrots
1 cup sliced celery
½ cup onion, Medium diced
Directions:
1. In large pot, heat oil on High (425°F).
2. In batches, brown meat on all sides,
making sure not to overcrowd pot.
Once browned, set aside and keep
warm.
3. Return meat to pot and stir in water,
beef stock, oregano, marjoram,
pepper and bay leaves.
4. Bring to boil on High (425°F).
5. Reduce heat to Medium-Low (175°F)
and let simmer for 1 hour, covered.
6. Discard bay leaves and skim fat if
necessary.
7. Stir in tomatoes, corn, potatoes,
green beans, carrots, celery and
onion.
8. Return to boil on High (425°F).
9. Reduce heat to Medium (275°F)
and let simmer for 20 minutes, or
until vegetables are tender.
Beef Stock
Yield: 1 gallon
4 pounds meaty beef bones
1 cup tomato paste
3 carrots, washed and cut into large
pieces
2 stalks celery with leaves, washed
and cut into large pieces
1 large onion, washed and cut into
large pieces
1 gallon and 1 ½ cups cold water,
divided
10 whole peppercorns
8 sprigs fresh parsley
4 bay leaves
2 pieces cheesecloth
1 piece twine
Directions:
1. Place bones in large shalLow
roasting pan.
2. Bake bones at 450°F for 30 minutes,
or until well-browned and charred,
turning once.
3. Cover bone with tomato paste and
cook for additional 15 minutes, or
until paste chars.
4. Transfer bones to a large stock pot.
5. Add vegetables to roasting pan and
cook at 450°F for 15 minutes.
6. Transfer vegetables to stock pot.
7. Add ½ cup water to roasting pan and
scrape all brown bits off.
8. Pour liquid into the stock pot and add
remaining water.
9. In cheesecloth, place peppercorns
and herbs and tie with twine.
10. Tie cheesecloth to handle of stock
pot and let bouquet garni cook with
bones and vegetables.
11. Bring stock to boil on Max/Sear.
12. Turn PIC down to Medium-Low
(175°F) and let stock simmer for
3 ½ hours covered.
13. Strain stock through strainer that
has been covered with cheesecloth.
14. Cool in refrigerator. Once it
solidies, remove any remaining fat
from top.
French Onion Soup
Serves: 4
2 tablespoons butter or margarine
2 cups yelLow onion, thinly sliced
2 tablespoons our
4 cups beef stock or broth
¼ cup dry Sherry
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
6 slices French bread, toasted
1 cup shredded Swiss, Gruyere, or
Jarlsberg cheese
Directions:
1. In large saucepan, melt butter on
Medium (275°F).
2. Add onions and cook, covered, for
20 minutes or until onions are tender
and caramelized, stirring sparsely.
3. Dust onions with our and stir.
4. Bring temperature down to Medium-
Low (175°F) and heat for 6 minutes
to remove raw our taste.
5. Stir in broth, Sherry, Worcestershire
sauce and pepper and bring to boil.
6. Increase heat to Medium (275°F)
and let simmer for 10 minutes,
uncovered.
7. Meanwhile add cheese to bread and
broil for 1-2 minutes, or until the
cheese melts.
8. Serve onion soup with bread round
on top.
Tip: Instead of using a broiler, you can
toast bread using the NuWave
®
Oven Pro or Elite. For the Pro,
cook on the 4-inch rack on Power
Level HI for 4 minutes per side. For
the Elite, cook on the 3-inch rack
on Power Level HI for 2 minutes
per side.
Creamy Cheddar Soup
Serves: 4
1 small onion, chopped
2 large pimentos, chopped
3 tablespoons butter
3 tablespoons all-purpose our
1 ½ cups chicken stock
1 ½ cups half-and–half
¾ cup grated sharp Cheddar cheese
Salt and pepper to taste
Dash cayenne pepper (optional)
Directions:
1. In saucepan, melt butter on Medium-
High (375°F).
2. Sauté onion and pimentos for 5-7
minutes.
3. Turn PIC down to Medium (275°F)
and add stock and half and half.
4. Once heated, gradually add our and
cook for 2 minutes, or until raw our
taste has been removed.
5. Bring temperature down to Medium-
Low (175°F).
6. Add cheese and stir until melted.
7. Add salt, black pepper and cayenne
pepper to taste.