FIN'S BAROMETER SOUP
created by Fins Head Chef Mark Miranda, directly from the Bawlmer PHC newsletter [Jungle Drums, vol 1, no. 3] By the Squid
Provided by drhousespcatcher
Categories Crab
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Dice all vegetables & fruits.
- In a large pot, saute vegetables in 1 cup oil.
- Add remaining ingredients, bring to a boil and reduce heat to a simmer.
- Simmer about 1.5 hours.
- Thicken with cornstarch diluted in water to the consistency you like.
- [The recipe is for a party sized pot (serves about 12-16)].
Nutrition Facts : Calories 287, Fat 14.4, SaturatedFat 1.9, Cholesterol 22.2, Sodium 94.2, Carbohydrate 28.7, Fiber 8.4, Sugar 8.3, Protein 12.8
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook 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 start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 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 set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
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