Soup for the Hearts #RSC

• 8 ounces Hidden Valley Original Ranch Dressing
• 1 lb 98% lean ground beef
• 4 ounces red potatoes, peeled and cut in large rounds
• 4 ounces baby carrots, peeled and bias cut
• 1 ounce shallot, small dice
• parsley stems, 6-8
• 1 ounce fresh tomato
• 4 peppercorns
• 2 fresh corn, cut 4 of each
• 1 pinch salt and pepper
• 1 cabbage, cut in 8 portions
• 2 ounces long-grain white rice
• 3 bay leaves
• 1 loaf of french garlic bread

1. Add salt and white pepper to ground beef,.
2. Make a sachet put the parsley stems the peppercorns the cloves and the bay leaf into a cooking cloth tie the end to secure it.
3. now drop it deep in the pot.
4. Add water to boil, (one quart of water).
5. after that lower the heat to simmer,.
6. slowly add the ground beef in small chunks, without stirring just like a consomme,.
7. Now slowly add rice, and just before the rice is done.
8. Add the carrots, the potatoes and the shallots,.
9. Now add the cabbage ( cut in 4 pieces) the corn, salt and pepper.
10. Not stirring at all hand squeeze the tomato.
11. Get all your soup bowls ready!
12. All your vegetables should be aldente.
13. The soup should be clear and have a rich silky consistency.
14. a squirt of lemon is recommended right before Serving it.
15. top it with Hidden Valley Original Ranch Dressing a must!
16. (With out damaging clear look)Serve garlic toast on the side!

valley, ground beef, red potatoes, baby carrots, shallot, parsley stems, tomato, peppercorns, fresh corn, salt, cabbage, longgrain white rice, bay leaves, garlic

Taken from www.food.com/recipe/soup-for-the-hearts-rsc-494117 (may not work)