Our Chief Engineer at Q97, Barry, brought a crock-pot of tri-tip soup. It is fantastic! Job well done, Barry! He doesn’t have a recipe, so I thought of a bunch of good ingredients and wrote my own recipe. I hope it’s good. It sounds good. Grilled Tri-Tip Soup 1/2 C all-purpose flour (optional)One 3 lb. tri-tip, seared and cubed3 Tbs olive oil1 bag frozen pearl onions8 cloves garlic, peeled2 Tbs balsamic vinegar2 Tbs tomato paste2 C dry red wine4 C beef broth1 bay leafDried thyme4 large carrots, peeled and cut into one-inch pieces4 stalks celery, trimmed and cut into one-inch pieces2 cans kidney beans1-pound white button mushrooms, quarteredFresh parsley, choppedKosher salt and fresh-ground pepper, to taste Season the tri-tip with salt and pepper. Sear the tri-tip on your grill just until it gets good color, about five minutes, or so.Remove the tri-tip and place on a plate, to drain and cool. Cube the tri-tip. Reserve the juicesPlace the flour in a large resealable plastic bag and season it with salt and pepper. Add the tri-tip cubes to the flour, close the bag, and shake to coat well. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Remove the tri-tip from the flour, shaking off any excess and carefully add it to the hot oil. Brown the tri-tip, stirring often, about 5 minutes. Remove the tri-tip from the pot and set it aside.Add the onions and garlic to the pot and sauté for 3 minutes, stirring often. Add the vinegar and scrape up the brown bits from bottom of the pot. Add the tomato paste and cook for one minute more. Place the onions and garlic mixture in a crock-pot. Add the tri-tip to the pot, with the juices. Add the wine, beef broth, reserved cooking juices from the tri-tip, bay leaf and thyme. Stir to combine. Cover the pot with a lid and cook on low for about 4 hours.After 4 hours of cooking, add the carrots, beans, celery and mushrooms. Cover and cook another 2 hours or until the vegetables are cooked through and the sauce has thickened.Garnish with fresh parsley and serve.Grilled Tri-Tip Soup
Our Chief Engineer at Q97, Barry, brought a crock-pot of tri-tip soup. It is fantastic! Job well done, Barry! He doesn’t have a recipe, so I thought of a bunch of good ingredients and wrote my own recipe. I hope it’s good. It sounds good. Grilled Tri-Tip Soup 1/2 C all-purpose flour (optional)One 3 lb. tri-tip, seared and cubed3 Tbs olive oil1 bag frozen pearl onions8 cloves garlic, peeled2 Tbs balsamic vinegar2 Tbs tomato paste2 C dry red wine4 C beef broth1 bay leafDried thyme4 large carrots, peeled and cut into one-inch pieces4 stalks celery, trimmed and cut into one-inch pieces2 cans kidney beans1-pound white button mushrooms, quarteredFresh parsley, choppedKosher salt and fresh-ground pepper, to taste Season the tri-tip with salt and pepper. Sear the tri-tip on your grill just until it gets good color, about five minutes, or so.Remove the tri-tip and place on a plate, to drain and cool. Cube the tri-tip. Reserve the juicesPlace the flour in a large resealable plastic bag and season it with salt and pepper. Add the tri-tip cubes to the flour, close the bag, and shake to coat well. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Remove the tri-tip from the flour, shaking off any excess and carefully add it to the hot oil. Brown the tri-tip, stirring often, about 5 minutes. Remove the tri-tip from the pot and set it aside.Add the onions and garlic to the pot and sauté for 3 minutes, stirring often. Add the vinegar and scrape up the brown bits from bottom of the pot. Add the tomato paste and cook for one minute more. Place the onions and garlic mixture in a crock-pot. Add the tri-tip to the pot, with the juices. Add the wine, beef broth, reserved cooking juices from the tri-tip, bay leaf and thyme. Stir to combine. Cover the pot with a lid and cook on low for about 4 hours.After 4 hours of cooking, add the carrots, beans, celery and mushrooms. Cover and cook another 2 hours or until the vegetables are cooked through and the sauce has thickened.Garnish with fresh parsley and serve.