From the kitchen of One Perfect Bite...A heavy soup in May? Yes, I know it's unusual, but it seemed a logical way to use some of the beef stock that I made yesterday. Our weather has been unpredictable, and the Silver Fox has been assisting a friend on a project that is physically exerting. I thought a hearty, robust soup would fill his hungry belly and replace the calories burned while digging out old shrubs and dead tree stumps. Those of you who have worked in old orchards, know it's hard, heavy work, particularly in the rain. The dish I'm featuring tonight is heavier than a soup, but lighter than a stew, so I thought the word stoup, first coined by Rachael Ray, would best describe the entree I want to share with you. The recipe is straight forward and not difficult to follow. I've slightly altered a recipe I found on Food52 to accommodate the ingredients that I actually had on hand. Whether you call it a soup, stoup or stew, I think you'll find this to be a wonderfully satisfying meal. It's substantial enough for dinner and when served in slightly smaller portions, makes a wonderful stand alone lunch. I do hope you give it a try. Here is how this super stoup is made.
