So when I made these short ribs, I also made the leftover pan juices and vegetables into a puree to serve with the short ribs. Well, I had rather a lot of that leftover once the short ribs were gone. So I figured I wouldn’t let that lovely concentrated flavor go to waste and made soup!
All I did was add a few cups of diced fresh tomato and some fresh thyme to the puree on the stove top. A little simmer and a blitz of the immersion blender later, lunch was served! Yum.