We return, dear readers, to the story of our soup stock, one week later.
Today, we make soup!
I start with the frozen stock, or soup starter as my husband called it, and add the wine I forgot last time, about 1/4 cup of leftover pinot noir I’ve had in the fridge.
looks lovely, yes?
As the stock melts into the wine, I start thawing the beef that will be in my soup.
I had about two cups of store-bought beef broth in the fridge. And the beef is from the same farmer I got the soup bones from. It’s a skirt steak that was, well, more animal than we’re used to for making skirt steak. It could’ve been a skirt roast, from the texture and size. The first time out the preparation was a bit of a bad fit for the cut so I saved it in the freezer for just this purpose.
I cut up the veg going in – the last of the carrots from the season’s last market (yes, that was two months ago, but not only do root veg have some staying power, but I use the Debbie Meyer green produce bags. The carrots were bright, flavorful and snapped easily), some potatoes from Maine, snap peas, and mushrooms.
The scraps will go into the compost bin.
I added 8 cups of water and the aromatics to the stock – garlic and shallots
and then added the enriched broth from the beef.
To the cutting board with the beef to turn into lovely bits for the soup.
And that drove Othello CRAZY.
So what’s a cat mom to do, I ask you?
Plus he’s so clamorously insistent, you’d give in, too!
I added the veg in two stages, to give the carrots and potatoes more time to break down. Turns out I only needed to do that for the carrots, but here’s all the veg just in. Carrots and potatoes have yet to float. I gave each round of addition – broth, veg stage1, veg stage2, 10 minutes to itself.
Then I added two bay leaves, dried parsley and Italian season mix, onion sea salt, garlic salt and powder, celery salt, white pepper, and a big pinch of grey sea salt.
I let that be for 15 minutes at a simmer and added the beef and 2/3 of a cup of barley.
Love barley. So much so that I always add too much. It absorbs so much liquid! I would’ve had enough at half a cup, and I knew that, but I can’t resist the barley.
A couple of hours later, voila – vegetable beef soup!
My model was, of course, Campbell’s vegetable beef soup; it was a favorite growing up. I swear, this is dead on, even though theirs did not have mushrooms and I did not have green beans and peas. YUM!
That’s a lunch a week for 5 weeks, plus a cup on the side for half a lunch!
Very excited for some future lunches. My freezer, however, is starting to feel the strain!