Hearty Beef & Barley Soup.

You can have Hearty Beef & Barley Soup using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Hearty Beef & Barley Soup

1. You need 300 g of Lean steak mince.
2. Prepare half of a leek.
3. You need 1 stick of celery.
4. Prepare 1 of good size carrot.
5. Prepare 2 of smallish potatoes.
6. Prepare 1 of onion.
7. Prepare 1 of stock cube.
8. It’s 2 of dessert spoons of grave granules.
9. Prepare 30-70 g of Barley, depending on how much you like.

Hearty Beef & Barley Soup instructions

1. There are just the 2 of us so we buy mince from the butcher and I get him to pack it into half pound bags. That’s about 300g I freeze them and defrost them for each meal..
2. Brown the meat. Make sure you get it nice and brown. This really enriches the flavour so get it nice and brown but be careful not to burn it. My mince is really lean as there is no fat but if you have a fatty mince you might want to drain the fat off at this point..
3. While the mince is browning chop the onion, leek, carrot and celery. I chop the celery really finely but everything else is in nice big chunks. The celery is there as a flavour enhancer. You don’t get a celery taste you just get a beefier beef and a sweeter carrot..
4. When the mince is brown add around 600ml of water, leeks, onion, carrot, celery and your stock cube. Season with a bit of salt & pepper, bring to the boil and simmer on a very low heat for about an hour. Long slow cooking brings out the flavour in the beef and the veg infuses into the liquid. Make sure it’s a really low heat though..
5. This is the tricky bit to judge. The barley REALLY swells up. In my recipe there is only 70g of barley. My wife thought that this was a bit too much so next time I cook it I will probably put just 40g in. Add your pearl barley and bring to the boil again..
6. The barley cooks in around 40 to 50 minutes start checking after about 40 minutes..
7. About 20 minutes before the meal is ready to be served cut the potato into 10-15mm cubes and cook separately. If you cook the potatoes separately you can stop cooking when they are just right. If you cook them in the soup they might just end up as a potato mush in the bottom of the bowl..
8. Just before serving sprinkle in a couple of dessert spoons full of gravy granules. This gives a lovely rich texture and helps with the beefy flavour..
9. Serve pour into bowls and add as much or as little of the potato as you want. For a touch of luxury ad a knob of butter on top of the potato.

Thai Butternut Squash soup.

You can have Thai Butternut Squash soup using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Thai Butternut Squash soup

1. Prepare 1 of big Butternut squash.
2. It’s 110 grams of butter.
3. You need 1 of onion.
4. You need 2 of bay leaves.
5. You need 2 stalks of lemongrass.
6. You need 2-3 of coriander roots or Coriander stalks (optional).
7. You need 1 Tsp of red curry paste.
8. It’s 400 ml of coconut milk.
9. Prepare 500 ml of white chicken stock.
10. It’s of Salt to your taste.
11. You need of White pepper.
12. You need of Lime juice (optional).
13. Prepare of Coriander (for garnish).
14. Prepare of Red chilli (for garnish).

Thai Butternut Squash soup step by step

1. Cut onion to thin half moon slices.
2. Cut Butternut squash to cubes.
3. Place half the butter in a large sauce pan to melt down. When the butter is foaming, add onion and coat with butter. With very low heat, sweat the onion for 12-15 minutes – cover the onions with damp greaseproof paper and check it every 5 minutes. We don’t want them to burn or catch the pan..
4. Add the rest of the butter and the butternut squash to the onions, stir well. Cover again with the same paper from before for 15 minutes or until the squash softens..
5. After 15 minutes, check the pan and stir. Place bay leaves, coriander roots, red chilli paste and lemongrass in the pan. Add stock and coconut milk. Also season our soup with a good pinch of salt and a pinch of white pepper. Make sure that the liquid covers all the vegetable and herbs. Stir well then bring it up to the boil..
6. Then turn the heat down and leave it to simmer for 20 minutes..
7. After 20 minutes, check that Butternut squash by pushing a piece against the side of the pan; it should squash easily. The soup is ready for blending..
8. Take bay leaves, coriander roots/ stalks, and lemongrass stalks out of the pan..
9. Add all the quash and half the liquid to the blender. Blend and check consistency: thicken with double cream, thin with cooking liquid..
10. Pass the soup through the sieve to the serving pan. Season it again with salt and white pepper. You can also add some lime juice (optional and up to your taste).
11. Serve and garnish with pieces of red chilli (leave this, if you don’t like spicy taste) and coriander..

Butternut Squash Soup. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can have Butternut Squash Soup using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup

1. Prepare 2 of medium sized butternut squash.
2. You need 2 of yellow onions.
3. It’s 2 (32 oz) of containers of vegetable broth.
4. You need 4 tbsp of olive oil.
5. It’s 1 tbsp of thyme.
6. Prepare 1 tbsp of garlic.
7. Prepare 1/2 tbsp of sage.
8. Prepare to taste of Salt.

Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.

Butternut Squash Soup step by step

1. Preheat oven to 400 degrees Fahrenheit. Oil a sheet pan, slice both squash in half and remove seeds. Lay on sheet pan with the skin side on the sheet pan. Distribute 2-3tbsp of olive oil between all squash halves, coat them in olive oil. Add some salt, then put them in the oven for 45 minutes or until soft..
2. Once the squash is out of the oven and cooling, dice your two onions and throw them into a pot that has a tablespoon of olive oil. Sautee for a couple minutes, while sauteing chop up your squash, or gut it if you dont like the skin, then add the squash to the pot. Then add your garlic, fresh or granulated. Then add your vegetable broth all at once. Add your sage and thyme too. Bring to a boil, let boil for a minute or so, then use a hand blender to smooth out the soup. Or dump it into a blender..
3. Boom. Perfect butternut squash soup..

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.