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Beef, Leek and Barley Soup Adapted from Smitten Kitchen: 1. Trim two big, meaty short ribs and put them on the bottom of your soup pot. 2. Add three big cloves of garlic chopped up, two chopped onions, and three medium leeks cut lengthwise and then into segments—use both the white and the green parts. Grind in a little black pepper. (You can salt-and-pepper and sear the meat first, if you like, then briefly sauté the garlic, onions, and leeks in the caramelized juice to add a richer flavor.) 3. Add about eight cups of filtered water or beef stock (the soup will taste better with beef stock, or use water plus bouillon cubes/powder/liquid) and let it simmer on the back burner for at least three hours while you go about your business. 4. When there is an hour or two left in the cooking time, add ½ cup of barley. You can also add lima beans, cubed potatoes, peas, corn, celery, diced carrots, string beans or chopped tomatoes at any point (adjusted for individual cooking times), or the second day, should you have any left over. 5. Before serving, skim off the fat–there will be a bit, as short ribs are quite fatty–take the meat off the bones, chop it and put it back in the soup.

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New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...