When winter stages a temper tantrum, enjoy an at-home leisurely day. This is the kind of day in which you want to lounge in an old shirt to bundle up warm memories and seal out winter’s chill. My suggestion is to prepare the wholesome warmth of barley soup. Kelly McBride Loft
Barley Soup
Sear a beef stock bone or sear a veal chop with a bone in olive oil. Finish browning the bone or chop in the oven at 400°F for 20 minutes. Meanwhile, half fill a stock pot with spring water. Add 1 – 28 oz. can of whole peeled tomatoes and 1 – 15 oz. can of tomato sauce. Add peeled and sliced carrots and sliced celery. Add 1 whole onion and a pinch of Kosher salt. Simmer. Then, add the meat from the oven. Simmer for at least 2 to3 hours, adding water as needed. Add 2 tablespoons of sugar and stir well. Add fresh herbs as desired. An hour before serving, remove the whole onion. Sprinkle a half to a whole 1 box of 16 oz. medium pearled barley into the stock pot. (Remember that the barley will expand and you will want your soup to have liquid.) Cover and stir, as needed. Adjust the seasoning with fresh ground pepper. Serve the soup hot with Parmesan cheese sprinkled on top of the individual soup portions.