Slightly Persian Short Rib Soup
Serves 4

Persian Spices

Hint

Dehydrated organic potato flakes (formerly known as Instant Mashed Potatoes) are wonderful soup thickeners that enable you to avoid the weird glisten of cornstarch. They do add a slight texture to soup so I recommend using potato flour to thicken clear soups.

Ingredients

1 qt. leftover short ribs, including 4 ribs
2 cups chicken stock
1 tbs. tomato paste
1 tsp. garam masala or mild curry paste
¼ cup dehydrated organic potato flakes
¼ cup chopped fresh Italian parsley
1 oz. aged Parmesan cheese, shaved

Procedure

1. Put first four ingredients in soup pan and heat to low, steady simmer. If the soup needs thickening, add potato flakes and simmer for 1 or 2 minutes. Add parsley and cook 1 more minute.
2. To Serve: Ladle soup into warmed bowls with 1 rib per serving. Garnish with shaved cheese and serve immediately with crusty artisan bread.