TRIPLE B SOUP

One of the most tasty soups ever!  A one-pot wonder!  A meal in its self!

INGREDIENTS

  • 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

  • 2 large leeks – rinsed of sand/dirt (white and light green parts only), halved lengthwise then sliced

  • 1 small-medium butternut squash – roasted, peeled and cut into 1-inch cubes

  • 5-6 tablespoons all-purpose flour

  • 8 tablespoons unsalted butter

  • 3 carrots – medium diced

  • 1 1/2 cups white wine

  • 1 cup pearl barley

  • 1 tablespoon, fresh minced sage

  • 1/2 cup fresh parsley – chopped

  • 1/2 cup gorgonzola – crumbled

  • salt & pepper

  • 9 tablespoons olive oil – separated

  • 3 celery stalks – medium diced

  • 4-6 cups low-sodium beef broth

  • 2 bay leaves

  • 1 teaspoon freshly ground nutmeg

  • 1/2 cup heavy whipping cream

  • 1 baguette – sliced, brushed with olive oil and toasted

PROCESS

PRE HEAT OVEN TO 400 DEGREES

  1. 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.

  2. Place cubed beef in a large mixing bowl then season generously with salt and pepper.

  3. 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.

  4. 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.

  5. Stir in wine, using a spoon to scrape up bits of browned meat from the bottom of a pot.  Cook about 5 minutes.

  6. Stir in 4 cups of the broth and cook another 5 minutes.

  7. 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.

  8. Stir in another cup of broth along with cubes of roasted squash, cook for additional 20 minutes.

  9. Add remaining cup of broth if the soup is too thick for your liking.

  10. 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