BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES
Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!
Total Time 1 hours 20 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
- Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
- Meanwhile, peel and/or trim and chop the onion, carrots and celery.
- Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
- Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
- Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
- Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
- Serve with hunks of soda bread for dunking.
Nutrition Facts : Calories 321 calories, FatContent 9.9 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 26.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
SLOW-COOKER VEGETABLE SOUP WITH BARLEY RECIPE ...
Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.
Provided by Betty Crocker Kitchens
Total Time 8 hours 25 minutes
Prep Time 25 minutes
Yield 10
Number Of Ingredients 16
Steps:
- In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
- Cover; cook on Low setting 6 to 8 hours.
- About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.
Nutrition Facts : Calories 135 , CarbohydrateContent 33 g, CholesterolContent 0 mg, FiberContent 6 g, ProteinContent 4 g, SaturatedFatContent 0 g, ServingSize 1 1/2 Cups, SodiumContent 780 mg, SugarContent 8 g
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IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
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Total Time 1 hours 55 minutes
Calories 777 calories per serving
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Calories 777 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
- Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
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