Ingredients with Measurements:
- 1 pound beef chuck roast, cut into small cubes
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
2. Add the chopped onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add the beef broth, water, pearl barley, thyme, rosemary, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and let simmer for 1 hour.
4. Remove the bay leaf from the pot. Taste and adjust seasoning as needed.
5. Ladle the soup into bowls and sprinkle with chopped parsley and grated Parmesan cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- Makes 6 servings
Nutritional information:
- Calories: 327
- Fat: 10g
- Carbohydrates: 28g
- Protein: 30g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef sirloin or stew meat.
- Pearl barley can be substituted with farro or quinoa.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add some chopped kale or spinach to the soup for some extra greens.
- Use ground beef instead of cubed beef for a different texture.
- Add some diced potatoes or sweet potatoes for a heartier soup.
Tips and tricks:
- To save time, you can use pre-cut beef stew meat instead of cutting your own.
- Make sure to taste the soup and adjust seasoning as needed before serving.
- This soup can be made ahead of time and reheated for a quick and easy meal.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat soup on the stove over low heat until warmed through.
Presentation ideas:
- Serve the soup in a large soup tureen for a rustic and elegant presentation.
- Garnish each bowl with a sprig of fresh thyme or rosemary.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
- Fresh thyme or rosemary
Pairings:
- Serve with a crusty bread or garlic bread for dipping.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Wedding soup is a traditional Italian soup that is often served at weddings and other celebrations.
Flavor profiles:
- This soup is savory and hearty, with a rich beef broth base and nutty pearl barley.
Serving suggestions:
- Serve the soup hot with some crusty bread for dipping.
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Taste: Savory, Hearty, Comforting, Beefy, Earthy