TRIPLE B SOUP
One of the most tasty soups ever! A one-pot wonder! A meal in its self!
INGREDIENTS
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2 pounds boneless beef chuck, with some marbling (marbling adds flavor, but too much makes for a fatty soup) – excess fat trimmed and uniformly cut into 1-inch cubes
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2 large leeks – rinsed of sand/dirt (white and light green parts only), halved lengthwise then sliced
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1 small-medium butternut squash – roasted, peeled and cut into 1-inch cubes
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5-6 tablespoons all-purpose flour
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8 tablespoons unsalted butter
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3 carrots – medium diced
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1 1/2 cups white wine
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1 cup pearl barley
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1 tablespoon, fresh minced sage
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1/2 cup fresh parsley – chopped
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1/2 cup gorgonzola – crumbled
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salt & pepper
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9 tablespoons olive oil – separated
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3 celery stalks – medium diced
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4-6 cups low-sodium beef broth
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2 bay leaves
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1 teaspoon freshly ground nutmeg
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1/2 cup heavy whipping cream
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1 baguette – sliced, brushed with olive oil and toasted
PROCESS
PRE HEAT OVEN TO 400 DEGREES
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Cut squash in half lengthwise. Drizzle with olive oil, season with salt and pepper and set, cut side up, on a sheet pan lined with foil. Roast in oven until tender, but still somewhat firm, about 35 minutes. Once roasted, remove skin and cut into 1-inch cubes. Set aside until ready to use.
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Place cubed beef in a large mixing bowl then season generously with salt and pepper.
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In a large oven-proof Dutch oven, add 3 tablespoons oil. When the oil is shimmering, add half the cubed beef and cook until brown. Remove browned beef and set aside on a plate. Add 3 more tablespoons oil and brown remaining beef cubes. Remove from pot and set aside.
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Add 3 tablespoons of the butter and remaining 3 tablespoons olive oil to Dutch oven, whisk in flour and cook (making your roux) for about 5 minutes. Still, in sliced leeks, diced carrots and celery (your mire poix), stirring with a wooden spoon until vegetables have softened.
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Stir in wine, using a spoon to scrape up bits of browned meat from the bottom of a pot. Cook about 5 minutes.
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Stir in 4 cups of the broth and cook another 5 minutes.
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Add, barley, bay leaves, nutmeg and cooked beef cubes. Bring mixture to a boil, then reduce to a simmer and cover. Allow soup to cook low and slow until beef is tender, about 1 hour.
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Stir in another cup of broth along with cubes of roasted squash, cook for additional 20 minutes.
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Add remaining cup of broth if the soup is too thick for your liking.
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Remove bay leaves, then stir in sage, parsley, and heavy cream. Taste for additional seasoning if needed.
To serve: Spread gorgonzola onto toasted baguette slices and serve as a side to individual bowls of soup.
Makes: 6-8 servings