Читать книгу Sophie Conran’s Soups and Stews - Sophie Conran - Страница 8
ОглавлениеI am immensely fond of barley. I find it a soothing and comforting ingredient as it has a soft nuttiness that makes this soup ideal for calming frayed nerves.
TO SERVE FOUR TO SIX
1 tbsp olive oil
100g/31/2oz bacon lardons
2 braising steaks about 300g/11oz each
1 large carrot peeled and diced
4 shallots peeled and diced
1 rib of celery cleaned, trimmed and finely chopped
150ml/5fl oz red wine
8 juniper berries crushed
2 large handfuls of pearl barley
1/2 tbsp tomato purée
1 handful of chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper
Heat the oil in a large pot. Add the lardons and cook until browned. Season the steaks with salt and pepper; add them to the pot and cook until browned on each side, then remove and set aside. Turn down the heat. Gently fry the vegetables with the bacon for about 5 minutes.
Return the steaks to the pot and lay them on top of the vegetables then pour over the wine. Sprinkle in the juniper berries and pearl barley, then stir in the tomato purée and cover with water. Leave to gently simmer for 2 hours, topping up with hot water if it looks like it is drying out.
Remove the steaks from the soup and stir in the parsley. Season to taste. Trim the fat from the steaks and chuck it in the bin. Slice the steaks into 1cm/1/2 inch strips and divide between the bowls. Ladle in the soup and serve with warm rolls and butter.
