Fins Barometer Soup Recipes

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FIN'S BAROMETER SOUP



Fin's Barometer Soup image

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

1 mango (diced)
1 cup oil
1 lb backfin crab meat
16 ounces dried split peas
1 green pepper
1 red pepper
1 yellow pepper
2 plantains
1 cup crab base
1 gallon water
1/2 cup caribbean jerk seasoning
1 red onion (Bermuda)
cornstarch, to thicken (about 1 cup diluted in water)

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



Rich Beef Barley Soup image

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

1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

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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