Страница 61

Beef Barley Soup with Lots of Veggies

PAIR WITH

Potato Rosemary Farls

(PAGE 138)

This soup is more about the barley and the vegetables than about the beef, but the flavor is rich and meaty, thanks to red wine, beef broth, and a little strip steak seasoned with red miso paste. I use pearled barley here, but you can also use chewier whole-grain hulled barley; just add about 30 minutes to the cooking time

.

SERVES

4 TO 6

ACTIVE TIME

20

MINUTES

TOTAL TIME

45

MINUTES

2 Tbsp extra-virgin olive oil

1 large yellow onion, finely chopped

2 large carrots, peeled and chopped

2 celery stalks, thinly sliced

1 large turnip, peeled and chopped

1 Tbsp tomato paste

2 medium garlic cloves, finely chopped

2 tsp chopped fresh thyme

2 tsp chopped fresh rosemary

1

/

2

cup [120 ml] red wine (such as a decent Côtes du Rhône)

3 cups [720 ml] beef broth

(see page 18)

3 cups [720 ml] chicken broth