Beef, leek and barley soup from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • wkhull on November 05, 2024

    This came out way too cloyingly fatty for my tastes, despite trying to defat it as much as possible. I attribute the over-the-top lipid content to the cut of meat, but also my error. I was only able to find one decently meaty short rib; the other was fat-a-palooza. (Yes, I'm fat shaming you, short rib.) It was a basic good soup/stew, excellent to dip some crusty toasted bread in, but not a very deep flavor profile. I added potatoes and mushrooms. A little sage and chile powder may have gone a long way here.

  • clcorbi on September 26, 2017

    Agree that this soup is very good and easy. My only complaint is that I wish Deb had specified a quantity of salt to use, otherwise this was perfect. I used bone-in short ribs so I ended up with more meat than called for. I used a mix of storebought beef broth and homemade stock for the liquid, and I substituted farro for barley. I also added one medium-sized carrot, diced, and about 1/2c extra liquid to compensate. I imagine you could make any number of changes and this soup would still be delicious.

  • Zosia on January 26, 2017

    I agree with the previous review - easy, delicious, adaptable, and tastes even better the next day.

  • eliza on October 21, 2014

    This is a great fall and winter soup since it's nutritious, easy to make, and delicious. Easy to adapt to veggies you might have on hand. Freezes well. Like many soups it tastes better the next day.

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