Subj : Times For Soup - 17
To   : All
From : Dave Drum
Date : Thu May 18 2023 04:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Barley Soup w/Lemon
 Categories: Beef, Citrus, Grains, Vegetables, Herbs
      Yield: 8 servings
 
      1 lb Beef stew meat; in 1/2"
           - cubes
      2 ts Kosher salt; more as needed
      1 ts Black pepper; more as
           - needed
      2 tb Olive oil; more as needed
      4 cl Garlic; fine chopped
      3    Ribs celery; diced
      2 lg Leeks; thin sliced
      1    Fennel bulb; diced
      1 tb Tomato paste
    3/4 ts Ground coriander
    1/2 ts Ground cumin
    1/2 ts Sweet paprika
        lg Pinch of cayenne (opt)
      1 qt Beef stock
      3    Sage sprigs
      2    Rosemary sprigs
      2    Bay leaves
      2    Carrots; peeled, in 1/2"
           - chunks
      2    Parsnips; peeled, in 1/2"
           - chunks
      2 lg Turnips; peeled, in 1/2"
           - chunks
    3/4 c  Pearled barley
      8 c  Baby spinach or baby kale
    1/4 c  Chopped parsley
           Fine grated zest of 1 small
           - lemon
           Fresh lemon juice
           Thin sliced jalapenos; to
           - serve
 
  Season beef with 1 teaspoon salt and 1/2 teaspoon
  pepper. Let mixture stand for 30 minutes to 1 hour at
  room temperature.
  
  Heat 2 tablespoons oil in a large pot over medium-high.
  Add meat and cook in batches, turning occasionally,
  until well browned, 8 to 10 minutes per batch. Drizzle
  in more oil if the pan seems dry. Transfer the browned
  meat to a paper-towel-lined plate to drain.
  
  Add garlic, celery, leek and fennel to the pan; cook
  until soft, about 7 minutes, adjusting the heat if
  necessary to prevent burning. Push the vegetables to one
  side, and, if the pan looks dry, add a bit more oil. Add
  tomato paste and spices to the cleared spot and cook
  until tomato paste is darkened and caramelized, 1 to 2
  minutes. Stir together vegetables and tomato paste.
  
  Return meat to the pot. Pour in stock and 8 cups water.
  Using kitchen string, tie sage, rosemary and bay leaves
  into a bundle and drop into pot. Bring the liquid to a
  simmer over medium heat. Cook, partly covered, for 1
  hour.
  
  Stir in the carrots, parsnips, turnips, barley, 1
  teaspoon salt and remaining 1/2 teaspoon pepper. Simmer
  until barley is cooked through and meat is tender, 45
  minutes to 1 hour more. Pull herb bunch from pot and
  discard.
  
  Stir spinach and parsley into pot until wilted, 2 to 3
  minutes (kale may take a few minutes longer), then stir
  in lemon zest and juice. If soup is too thick, thin it
  with a little water. Taste and adjust seasonings, if
  necessary. Serve with chiles, if you like.
  
  By: Melissa Clark
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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