Ina Garten Beef and Barley Soup
Asking me to pick my favorite celebrity chef or cook would be pretty impossible, I like so many for unlike reasons. Firmly placed in my "Top ten" list though would be Ina Garten for her stellar cookbooks and recipes. Although we sometimes have our divergence in the amount of salt, oil, butter, etc. that truly needs to be in a recipe, (I merely worry about her and Jeffrey sometimes!) ;-) we work very well together and her recipes nigh always plough out to be my favorites--even the ones with my healthier changes. So of grade despite my futile vows to stop buying cookbooks, I had to get a copy of her newest, "Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips" to round put my Ina collection. I haven't spent much time with the book still but I did manage to get a few gluey tabs in at that place for things I want to make, and since I was craving some nourishing soup, the Rich Beefiness Barley Soup was my beginning pick. Made with oxtails for extra flavor, and loaded with chunks of veggies and chewy barley, it was the perfect comfort food to nosh on during a long, busy calendar week. Ina says,"When I've made beef barley soup in the by, it never had enough flavor. This soup is fabricated with inexpensive oxtails--which makes information technology rich and flavorful--plus lots of vegetables similar carrots, onions, celery, and fresh thyme. A large pot of this soup on a cold winter night is such a satisfying commencement course or light supper." 
From "Barefoot Contessa How Easy Is That?"
(Serves half dozen)
1 Tbsp skillful olive oil
2 lbs beefiness oxtails
2 cups chopped leeks, white and light greenish parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
i cup chopped yellow onion
1 cup (ane/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
ii sprigs fresh thyme leaves
iii bay leaves
10 cups canned beef stock (Ina says she uses College Inn brand beefiness broth)
1 loving cup pearled barley
heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, i tsp salt, and ane/2 tsp pepper and melt over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables starting time to brown. Tie the thyme sprigs together with kitchen cord and add together to the pot forth with the bay leaves. Return the oxtails to the pot and add the broth, one tsp of salt and 1 tsp of pepper. Raise the heat and bring to a eddy. Lower the heat, cover and simmer for ane hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and ready aside.
When the soup is ready, add the barley and melt the soup for some other fifteen-twenty minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might demand another teaspoon of salt and some pepper. serve hot, with or without the oxtails.
Notes/Results: Splendid soup--so thick, meaty and full of beef season, this one was a winner. I stuck pretty close to the recipe except that I missed the leeks on my grocery list ;-( so I merely added a little actress of the other veggies to make upwards for it. I am sure they would have been great in it but information technology wasn't worth another store run. Also, in probably what is a get-go for me for an Ina recipe, I added some more than calories and fat to the soup past adding a small bundle of stew meat, chopped up to the soup. I browned information technology afterward I browned the oxtails and added it in when I added them back to the veggies. I wanted to use the meat upward and I wanted a little extra beef. The soup would be fine without but I loved the extra pieces in at that place. The fox with this one is to really let the soup cool down and become all the actress fat from the oxtails off before calculation in the cooked barley so it isn't oily. Definitely a keeper recipe when a hearty, soul warming soup is needed, and one that makes the kitchen smells heavenly when information technology is simmering on the stove.
Now lets see what delicious things are waiting in the Souper Sunday Kitchen.
Debbie from The Friday Friends kicks things off this week with her Black Edible bean Tortilla Soup . Debbie says, "This tortilla soup was not like my last one...this i was actually pretty healthy. No cream, no cheese, no sour cream. I was prepared not to like it. Not to similar it at all....until, the Handyman said, "this is actually expert", and so I tasted it and guess what? I liked information technology besides! It had a great taste. A great broth and some fresh chilies and lime. We both had seconds. One disappointment for me, from the last tortilla soup I made, was that in this one it it just had the states crush tortilla fries on the pinnacle. Store bought tortilla fries! I like the fried ones from fresh corn tortillas I used last time"
So lovely to have Lee Ann from Mangos, Chili and Z back with us and here with a classic Craven Noodle Soup . She says, "Is there anything ameliorate than a steaming basin of chicken and noodle soup on a cold evening? Uncomplicated, delicious and rumored to heal the ailing, this soup is comfort food at its all-time. Information technology's not rocket science to throw a pot together. No affair what you lot put in it, it's going to be good, but I wanted to share with you my version that has evolved over the years. Seasoned merely to our liking and with the improver of some sweet potato and fennel seed, it makes this ane of our favorites."
My proficient friend Kat from Our Adventures in Japan has been enjoying her new immersion blender and fabricated the well-nigh of information technology with two soups this calendar week. She says, "Sometimes when we eat out they serve Gobo (Burdock) Potage. Creamy and bawdy. Since I had gobo and Satsumaimo (Sweetness Murphy) in my refridge, I idea it would be nice to try 2 dissimilar soups instead of only 1. I found a recipe online and split the liquid part of the soup between the 2 ingredients. If you do endeavor the gobo soup, I would definitely recommend straining it, information technology was really gritty. Though I guess yous know you are getting all the fiber from it. The Sweetness White potato Soup was on the sweet side but had a smoother texture than the gobo i.Aside from the grittiness, these two soups were actually squeamish and perfect for the nip in the air."
Janet from The Taste Infinite made a Brazilian White potato-Kale Soup with Sizzling Chorizo (Caldo Verdo) and says virtually information technology, "...it is a healthy, hearty soup adapted from Viva Vegan. Caldo verdo literally translates to greenish soup and kale is a center star in this soup. The murphy mashes downwardly into a flossy base and there is a subtlety of flavour from the thyme and oregano. This soup is Portuguese in nature, and Portugese cuisine is very prominent in Brazil likewise. It would be a dainty, unproblematic soup without the chorizo, but information technology is downright tasty with the chorizo. And yes, this soup is yet vegan! I used homemade chorizo sausages for a definite flavour boost."
Tigerfish from Teczcape - An Escape to Nutrient has a Southward Indian Sambar (Vegetable Soup) to share and says, "I adult a liking for this hearty vegetable soup ...quite recently. Why non earlier? Cos' I never had it in the past. To me, this is like Minestrone, Indian-style.I learn this bootleg version from my friend who learn it from her mother-in-law who is Indian. Anything delicious needs passing down correct? And gawd, I did not even know there are peeled-dissever-mung-beans in this soup. I ever idea they were chickpeas(garbanzo) disintegrated/cleaved down to powdery texture when cooked in soup, which I believe will work for Sambar too, simply like how yellow lentils may work."
Christine from Kits Chow is here with a household-pleasing Scotch Broth . Christine says, "Scotch broth is a delicious, hearty soup that is a meal in itself. It is unremarkably made with $.25 of things thrown into the pot. For my soup, I had a bit of leftover roast leg of lamb and pan drippings to throw into the pot. Barley is traditionally used but my barley was over ii years old so I used Farro instead of my rancid barley.... Dish up. Garnish with chopped parsley. Enjoy this delicious soup! Everyone loved it, especially my cats."
From Cinnamon Spice & Everything Nice, Reeni made the Italian archetype Pasta Fazool (Fagioli) . She says, "Pasta fazool or pasta due east fagioli is Italian for pasta and beans. It is traditionally a meatless peasant dish. The pasta fazool I grew upwardly with was a pile of spaghetti with beans over top! It was definitely not soup. Like the version that is widely available in all kind of restaurants present. And it was always called fazool, not fagioli (fajoelee). It'south a cinch to throw together, cheap to brand and can easily exist made vegetarian/meatless by leaving out the salary and using vegetable goop. It's wonderfully comforting and was the bright spot on a long, dark, chilly dark."
Zibi, from Fresh Slowcooking wanted anybody to have this recipe for Mother Regina's Chicken Soup in case they are feeling nether the weather. She says, "You know those colds that make you lot sniffly and tired -- when you're not sick enough to stay home from work, but your thinking is foggy? That's he kind of cold I've had for the last two weeks -- Time for some chicken soup! This one is a light craven, carrot and parsnip flavoured broth that reminded me of the egg drop soup my g mother used to brand at Easter. I ate three bowls of this soup over the course one evening. After sleeping similar a baby (no coughing all dark!!), I woke up feeling refreshed. We loved this soup so much we ate it all. At present I'm making another batch then that I can freeze some for the next time we need some TLC."
Megha from Live to eat!!! has a Cinnamon Spiced Chickpea and Sweet Potato Salad to share and says,"Indian salads are very limited and I guess we tend to concentrate more on the mains.Chopping of some cucumbers and onions is the last minute thingy, just to include some greens in the diet. I've e'er enjoyed making salads and that's why I endeavor to mix and match dissimilar flavours and these healthy experiments are worth a attempt to include in your daily diet. My favourite combination of tahini and cinnamon makes it a philharmonic again. Although wasabi seems to exist lost in the mingle and yous experience that you did taste it. Overall a successful experiment."
Joanne from Eats Well With Others has a creamy, vegan Asian Noodle Salad with Cashew Dressing to feed her number one addiction...nut butters. Joanne says, "There's something about the high fatty content that sends dopamine coursing through my veins, activating every reward excursion in my trunk. Such that afterwards one spoonful, I feel loftier as a kite. Euphoric. Psychedelic. Satiated. Incandescent. And and then I continue going back. Jar after jar. Basin after bowl of this Asian noodle salad with cashew dressing. What tin can I say? A girl's gotta get a hit somehow. And it doesn't hurt that this pasta, which is rife with ginger and garlic and all things expert in this world. It will accept y'all begging for more."
Some warming, delicious soups and a couple of hearty salads too this week. Mahalo to everyone who joined in! If you lot have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo of the side bar for all of the details.
Many thanks to those of you who took the time and endeavour to vote for my Kabocha Cupcakes with Maple-Vanilla Edible bean Frosting at the Marx Foods Recipe Impossible Joanne Eats Well With Others Squash Edition contest. I really do appreciate it and thanks to you, I moved up from concluding place. ;-) If you even so want to vote, for mine (preferably, I won't prevarication) ;-) or one of the other fabulous creations, the poll is open here until this evening.
Have a fabulous week!
Source: http://kahakaikitchen.blogspot.com/2010/11/inas-rich-beef-barley-soup-for-souper.html