Beef Stroganoff Soup
2 tbsp Bertolli Classic Olive Oil
350g beef fillet, thinly sliced, seasoned with salt and pepper
1 brown onion, thinly sliced
1 chicken stock cube
2 tbsp tomato paste
1 tbsp plain flour
2 bay leaves
5 black peppercorns
1L salt-reduced chicken stock
200ml double cream
100ml creme fraiche, plus extra to serve
300g dried pasta, cooked to packed instructions, drained
Flat leaf parsley, to serve
Heat 1 tbsp Bertolli Classic Olive Oil in a large saucepan over medium-high heat. Add beef and stir fry until browned and just cooked through. Remove beef from pan and keep warm.
Add remaining oil to the pan, reduce heat to medium and add onions, frying while stirring for around 3-4 mins or until softened. Crumble in the stock cube and fry a further 2 mins.
Add tomato paste then flour and stir well. Add bay, peppercorn and gradually stir in stock and cream until smooth. Bring to a gentle boil, stirring constantly, until the soup boils and thickens slightly. Cover and simmer 10 mins. Stir in creme fraiche, cooked pasta and beef.
Divide among 4 bowls, serve with extra crème fraiche, a sprinkle of parsley and an extra drizzle of Bertolli Classic Olive Oil.