Beef & Vegetable Barley Soup; more Barcelona
This is a proper, old-fashioned soup, the kind that should be made over two days. On the first day you make the stock, cooking it slowly for 3 or 4 or 5 hours. Then strain it and chill it to remove all the fat. Of course it’s easiest to do this if you happen to be in the middle of a cold snap, like we are at the moment. We’ve … Continue reading →