Twigs
DIS Veteran
- Joined
- Jun 4, 2003
- Messages
- 2,491
I got the recipe for Le Cellier's Beef Barley soup thanks to Piratesmate. ( thanks again). Here it is for anyone interested:
2/3 pound onion - diced medium
2/3 pound celery - diced medium
5 1/3 ounces carrot - diced medium
5 1/3 ounces leeks - sliced 1/2 " thick
2 2/3 ounces butter
2 ounces roasted garlic puree
1 1/3 quarts beef stock, broth or low sodium bouillon
1 pound Prime rib chunks - medium dice
1/3 ounce kosher salt
1/3 ounce black pepper
2 tsp. dried oregano
2 tsp dried basil
1/3 tsp. crushed red pepper
5 1/3 ounces precooked barley
2 fluid ounces red wine
In a large sauce pot, heat the butter until fully melted. Add the onion, celery, carrot, and leeks and saute until tender, about 6 to 7 minutes over medium heat.
Add the red wine and scrape the bottom of the pot, and reduce the wine by 3/4. Add the beef stock, puree of roasted garlic, meat and spices. Cook together for 1 1/2 hours or until the flavors have blended together.
Add the pre-cooked barley.
servings: 8
This is how I got the recipe from the chef at LeCellier, I haven't made it yet so I didn't get to change the ounce and pound measurements into cups.
My family really loves this soup!
2/3 pound onion - diced medium
2/3 pound celery - diced medium
5 1/3 ounces carrot - diced medium
5 1/3 ounces leeks - sliced 1/2 " thick
2 2/3 ounces butter
2 ounces roasted garlic puree
1 1/3 quarts beef stock, broth or low sodium bouillon
1 pound Prime rib chunks - medium dice
1/3 ounce kosher salt
1/3 ounce black pepper
2 tsp. dried oregano
2 tsp dried basil
1/3 tsp. crushed red pepper
5 1/3 ounces precooked barley
2 fluid ounces red wine
In a large sauce pot, heat the butter until fully melted. Add the onion, celery, carrot, and leeks and saute until tender, about 6 to 7 minutes over medium heat.
Add the red wine and scrape the bottom of the pot, and reduce the wine by 3/4. Add the beef stock, puree of roasted garlic, meat and spices. Cook together for 1 1/2 hours or until the flavors have blended together.
Add the pre-cooked barley.
servings: 8
This is how I got the recipe from the chef at LeCellier, I haven't made it yet so I didn't get to change the ounce and pound measurements into cups.
My family really loves this soup!
