- 2 pounds (1kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3kg) bone-in beef short ribs
- 20 ounces carrots, diced
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 4 medium cloves garlic, roughly chopped
- 2 quarts chicken stock
- 1 quart water
- 1 bouquet garni boullion
- 2 Kub Or bullions
- 1 cup (7 ounces; 200g) pearled barley
- 1/2 teaspoon (3ml) fish sauce
Add onion and garlic with half of carrot and celery to pot and cook, stirring until lightly browned, about 6 minutes. Add stock and boullion to pot, return to boiling.
Score the beef shortribs into bite-sized pieces and add to pot. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top.
Add barley, other half of vegetables, and fish sauce, if using, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup is too dry, top up with water to achieve desired consistency.
Modified from original recipe
- 3 ears corn, husks and silk removed
- 2 slices bacon, chopped coarse
- 1 small onion, chopped fine
- 1 garlic clove, minced
- ¼ teaspoon minced fresh thyme or pinch dried
- 1 tablespoon all-purpose flour
- 2.5 cups chicken broth
- 2-3 red potatos (6 ounces), unpeeled, cut into ½-inch pieces
- ¼ cup heavy cream
- 1 tablespoon minced fresh parsley
- Salt and pepper
1. Cut kernels from one ear of corn into bowl. In separate bowl, grate remaining two ears corn over large holes of box grater. Using back of butter knife, scrape any remaining pulp from cobs into bowl with grated corn.
2. Cook bacon in medium saucepan over medium heat until crisp, 5-7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
3. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in potato and grated corn mixture, bring to simmer, and cook until potato is tender, about 15 minutes.
4. Stir in cream and remaining corn kernels and simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.
- 2 tbsp Thai red curry paste
- ½ small kabocha squash (1 pound)—peeled, seeded and cut into 1 ½-inch pieces (4 cups)
- 1 cup coconut milk
- 1 tbsp fish sauce
- 3 tbsp fresh lime juice
- ½ cup mixed chopped herbs, such as cilantro and basil
In a large saucepan, heat oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in lime juice and herbs and season with salt and pepper.