Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Eye round beef roast (about 1 ts Salt
-3 pounds) 1/4 ts Freshly ground black pepper
5 md Carrots, cut into 1-inch 2 c Chicken broth
-chunks 1/4 c Scotch whiskey
1 md Baking potato, peeled and 1/2 ts Dried thyme
-cut lengthwise 2 c Half-and-half
Into eights Salt and freshly ground
1 lg Onion, peeled and quartered -pepper, to taste
4 Cloves garlic, unpeeled 1 tb Chopped fresh parsley

Preheat the oven to 550F. Place the beef roast in a lightly oiled
large roasting pan. Place the carrots, potato, onion and garlic
around the beef and sprinkle all with the salt and pepper. Place in
the oven and immediately reduce the temperature setting to 350F.
Roast until the desired degree of doneness is reached (60 to 70
minutes for medium rare). Stir the vegetables at 20 minute intervals.
Continue roasting for another 20 minutes. Remove the vegetables from
the pan. Remove the beef and cover with aluminum foil. Keep the
meat warm while making the soup.

Place the roasted vegetables and the pan juices in an electric
blender. Remove and discard the garlic skins and place the garlic in
the blender, along with the broth, scotch and thyme. Cover and
process until smooth. Transfer the mixture to a large saucepan. Add
the half-and-half and cook over low heat, stirring frequently, until
hot. Season with additional salt and pepper, to taste. Ladle the
soup into bowls and sprinkle with parsley before serving.

Makes 6 to 8 servings.

[Newspaper clipping] [The Asbury Park Press; November 12, 1986]

Posted by Fred Peters.

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