Indonesian Spiced Beef and Lemon Grass Soup

This aromatic soup is our adaptation of the sop konro that home cook Nobita Budianti demonstrated for us in her kitchen in Jakarta, Indonesia. The blender does much of the heavy prep, pureeing many of the ingredients into a spice paste, called bumbu dasar kuning, that forms the flavor base. Makrut lime leaves and galangal offer distinctive, hard-to-mimic character. If unavailable, simply omit them. We like the soup garnished with fried shallots, but they are optional. Sambal oelek, a tangy chili condiment, is good for adding heat at the table, and steamed jasmine rice is a perfect accompaniment.