Categories
|
Beef & Vegetable Soup |
Tips: This soup is just as delicious made with
lean lamb or pork tenderloin. A
vegetarian version can be made by
omitting the beef and beef stock and
using vegetable stock instead. Just
before serving, stir in 6 oz fresh bean
curd, drained and diced. An even more
substantial soup can be made by adding
other root vegetables, such as rutabaga
or turnip, instead of, or as well as, the
carrot.
|
Yield:4
|
|
INGREDIENTS: |
| 1/3 cup |
pearl barley |
|
| 5 cups |
fresh beef stock |
|
| 1 tsp |
dried mixed herbs |
|
| 8 oz |
lean rump or sirloin beef |
|
| 1 |
large carrot, diced |
|
| 1 |
leek, shredded |
|
| 1 |
medium onion, chopped |
|
| 2 |
celery stalks, sliced |
|
|
salt and pepper |
|
| 2 tbsp |
fresh parsley, chopped, to garnish |
|
|
crusty bread, to serve |
|
|
DIRECTIONS:
- Place the pearl barley in a large saucepan. Pour in the stock and add the mixed herbs. Bring to a boil, cover, and simmer for 10 minutes.
- Meanwhile, trim any fat from the beef and cut the meat into thin strips.
- Skimm away any scum that has risen to the top of the stock with a flat ladle.
- Add the beef, carrot, leek, onion, and celery to the pan. Bring back to a boil, cover, and simmer for about 20 minutes or until the meat and vegetables are just tender.
- Skim away any remaining film that has risen to the top of the soup with a flat ladle. Blot the surface with an absorbent paper towel to remove any fat. Adjust the seasoning according to taste.
- Ladle the soup into warm bowls and sprinkle with freshly chopped parsley> Serve accompanied with fresh crusty bread.
|
 |
 |
 |
|
