Saturday, November 17, 2007

Barley Soup made with Veal Stock

We had some veal bones left over from dinner with Greg and Mina so we decided to make soup. In general, if you have a little time, the stock you can make is much more flavorful then the stuff you buy. Paint the bones, beef or veal, with tomato paste, about 3T. We had 3 veal shank bones. Place the bones on a baking try along with a rib of celery, a carrot and a small onion which has been peeled. Bake for about 1 hr at 350 F. Put the bones and veggies in a soup pot and add 2qts. of water, 1T thyme, 1 bay leaf and 1T freshly ground pepper. Mushrooms are a nice addition too; we saute them before adding them to the soup. Simmer the mixture for a couple hours. Remove the bones and vegetables, adjust the seasonings, add 1C sliced carrots, and the same amount of celery and onion. When the vegetables are almost done add 1/2C pearl barley and continue simmering until the barley is done. You can add pasta and beans if you wish. We finished the soup with some fresh green beans.



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