Comments on: beef, leek and barley soup

By: Schmee

Schmee — Wed, 16 May 2012 22:29:59 +0000

I LOVED THIS. My husband usually makes a giant pot of soup on Sunday for his lunches all week so we decided to try this recipe. I considered browning the meat (as Sheena did) but in the end, I made it as written and was not sorry. Maybe I will tweek it next time.

By: Kirsty

Kirsty — Mon, 16 Apr 2012 18:30:02 +0000

Also, old bay!

By: Kirsty

Kirsty — Sat, 14 Apr 2012 21:40:13 +0000

Just made this-so heavenly. Used a crock pot and it really helped stew up the beef. Thank you!

By: T-Wrecks

T-Wrecks — Thu, 08 Mar 2012 17:34:29 +0000

Oh my god. I love this soup. I make it often. And let me just say this about it, people… I do not require winter temperatures to enjoy it. It’s that good. In fact, I’d stand in a long line on the hottest summer day in the middle of humid swamp country to willingly and with great joy, sweat my ass off while consuming it. For real. And I don’t like to be hot. And I don’t like standing in lines. And, I didn’t think I liked leeks all that much. (I was wrong on the leeks thing.)

I love you, Smitten Kitchen! Beautiful photographs and gorgeous, delicious food! You rock it out.

By: Sheena

Sheena — Mon, 30 Jan 2012 20:21:45 +0000

Delicious!!! Browned the short ribs first then added onion + celery + carrots, caraway seeds, thyme, and a bay leaf. Used 1/2 stock 1/2 water and whole grain hull-less barley instead of pearl. Making it again tonight and will add some kale this time around.

By: Jen

Jen — Sun, 29 Jan 2012 23:27:00 +0000

Making my first pot of the winter tonight with stock I prepared yesterday. I find it difficult to skim the fat when there are vegetable and barley bobbing around, so I tend to boil the short ribs in the stock for a time, remove them and skim the fat, and then add the vegetables. I let the ribs cool, cut them up and then throw them back in just before serving. Takes longer, obviously.

I saw your mention of Better than Bouillon. I wonder if I can find that in Toronto. When my cousin was in the UK, she also had stock pastes that were made largely from real meat. In Canada, I’ve heard that there is actually a failrly low cap on real meat content in dried bouillon products, which is why there is so much non-meat in powder and cubes. I have no idea what the rationale is.

By: Dorinda

Dorinda — Sun, 29 Jan 2012 19:47:50 +0000

This was as you said – really easy, and fantastic. I used beef stew meat and couldn’t get over how rich tasting and satisfying it is.

By: Janna

Janna — Mon, 23 Jan 2012 19:21:06 +0000

This is yummy! I chunked up some carrots and added them, and at the end spiked it with some sriracha. Took some to a friend who’s just had knee replacement surgery and he loved it.

By: Sheri

Sheri — Mon, 26 Dec 2011 02:13:22 +0000

Thank you. I made this as written several weeks ago and we LOVED this recipe as well as the wonderful aromas that filled our home. Will make again tomorrow with the left over bones from our prime rib Christmas dinner instead of short ribs and serve with some crusty french bread. Yum!

By: Maya

Maya — Fri, 16 Dec 2011 20:11:00 +0000

Thank you, thank you – I need three hours to get everything else done! I love your blog and check in almost every day. Thank you for the wonderful recipes, streaming daily life, and the yummy pictures.