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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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From an old cookbook this is the lineal descendant for which Esau sold his birthright. The kind of soup to to come home to on a cold winters night according to the recipe. Had it and made it many times and it is a real comfort food. Read more . Nice crusty bread brushed with garlic rounds out the dish for me. Ingredients:
1/2 lb green split peas (dry) |
1/4 lb red lentils (dry) |
2 tbl pearl barley (dry) |
4 tbl white beans (dry) |
1 good soup bone (oxtail, hambone etc) |
1/2 lb beef shin (also known as beef shank) diced, cubed into small pieces |
2 diced carrots |
2 stalks celery |
1 onion thinly sliced |
2 quarts of water (to dechlorinate city water let stand overnight uncovered) |
salt and freshly ground black pepper |
large sprig of parsley |
parsley for garnish |
serve with a crusty bread or cut a baguette on the bias, rub with extra virgin olive oil on both sides and crisp under the broiler. rub a broken clove of garlic on the bread. |
Directions:
1. Pick over the peas, lentils, barley and white beans for stones and junk.
2. As a shortcut you can use canned beans but rinse the beans well before using.
3. Cover the dry beans only with water to cover to a depth 2X greater for expansion and leave to swell overnight
4. Next day rinse well
5. Put the bone and meat with 1 tsp salt and water into a large pot.
6. Bring to a boil, skim and then add the other ingredients.
7. Cover and simmer for 3 hours stirring occasionally
8. When the soup is ready the legumes will have broken down and dissolved into a puree.
9. Remove the bone, season with salt and pepper to taste
10. Garnish with snipped parsley
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