Let’s Cook Low Fat, p. 4
60 g/
2 oz/1/3 cup pearl barley
1.2
litres/2 pints/5 cups fresh beef stock
1 tsp
dried mixed herbs
225
g/8 oz/ lean rump or sirloin beef
1
large carrot, diced
1
leek, shredded
1
medium onion, chopped
2
sticks celery, sliced
Salt
and pepper
2 tbsp
fresh parsley, chopped, to garnish
Crusty
bread, to serve
 |
| This is a little more beef than the recipe called for. I decided that I didn't have a problem with that. |
Place the pearl barley in a large saucepan.
 |
| I couldn't find pearl barley, so I used pearl farro. (Which is, by the way, an amazing grain in its own right.) |
Pour over the
stock and add the mixed herbs. Bring to the boil, cover and simmer for 10
minutes.
Meanwhile, trim any fat from the beef and cut the meat into
thin strips.
Skim 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 the boil, cover and simmer for about 20 minutes or until the meat
and vegetables are just tender.
 |
| This is when all the flavors start to blend together and become delicious. |
Skim away any remaining scum that has risen to the top of
the soup with a flat ladle. Blot the surface with absorbent kitchen paper 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 crusty bread.
 |
| I hope buttermilk rolls count as crusty bread! |
My Rating: 4/5 "The way the flavors blend in the broth is awesome. There's a nice concert going on in here, and nothing is overwhelming or not-enough. A nice touch of warmth for a chilly evening."
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