Ingredients
1tbspolive oil
1lblean ground beef,or lean ground lamb
1large onion,diced
3garlic cloves,minced
12ozsmall potatoes,peeled, diced
7cupsKitchen Basics® Original Beef Stock,divided
1tspdried thyme
1tspdried rosemary,crushed
2tbsptomato paste
1bay leaf
½tspsalt,or to taste
½tsppepper,or to taste
¼cupflour
2cupsfrozen peas and carrots
1cupcorn,canned, or frozen corn
1½lbspotatoes,about 3 small
4tbspbutter,divided
¼cupheavy cream
2egg yolks
salt and pepper,to taste
Preparation
In a large pot, brown the onion, ground beef and garlic in olive oil until no pink remains. Drain any fat.
Add the potatoes, 6 cups of Kitchen Basics® Original Beef Stock, thyme, rosemary, salt, pepper, tomato paste and bay leaf. Simmer uncovered for 10 minutes.
Combine the flour with the remaining 1 cup stock in a bowl. Add the flour and stock mix with the corn and frozen peas and carrots in the pot.
Simmer uncovered for 5 minutes more.
Cook the potatoes until tender. Drain, then allow to cool and dry for several minutes.
Mash the potatoes until very smooth or pass through a ricer. Add 3 tablespoons of butter, cream, egg yolks, salt, and pepper, then mix.
Pipe or scoop into small puffs onto a parchment lined baking sheet.
Melt 1 tablespoon of butter, then lightly brush each potato puff.
Bake at 425 degrees F for 15 minutes or until lightly browned.
Ladle the soup into bowls, then place the potato puffs on top.
Garnish with fresh parsley, serve, and enjoy!
