Serving: This soup is a meal in itself, but it pairs wonderfully with a simple side salad or pickled vegetables to balance the richness of the dish.
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The Gruyère croutons are best made fresh, but the soup itself can be reheated on the stovetop. For best results, reheat the soup and prepare fresh croutons when ready to serve.
Variants
Vegetarian Option: For a vegetarian version, skip the short ribs and replace the beef broth with vegetable broth. Add more mushrooms for depth and texture, or even a bit of tempeh or lentils for protein.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a little heat.
Extra Cheese: For an even more indulgent version, add a mix of Gruyère and Swiss cheese on the croutons for a melty, flavorful topping.
FAQ
Q: Can I make the soup in advance?
A: Yes, this soup can be made a day ahead. In fact, the flavors meld even more after a day in the fridge. Just reheat it slowly before serving and prepare fresh croutons.
Q: Can I use a different type of cheese?
A: Gruyère is the traditional choice for this recipe due to its meltiness and flavor, but you can substitute with Swiss cheese, provolone, or even a sharp cheddar if desired.
Q: Can I use boneless short ribs?
A: Yes, you can use boneless short ribs, but bone-in short ribs tend to add more flavor to the broth as they cook.
Q: Can I freeze this soup?
A: Yes, you can freeze the soup without the croutons. Allow it to cool, then store in an airtight container in the freezer for up to 3 months. Reheat on the stovetop before serving and prepare the croutons fresh.
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