Brussels Sprouts and Barley Soup
A hearty fall soup is made with Brussels sprouts, green beans and barley.
INGRIDIENT
DIRECTION
Step: 1
Measure the chicken broth into a large soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
Step: 2
Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.
NUTRITION FACT
Per Serving: 146 calories; protein 8.4g; carbohydrates 16.6g; fat 5.6g; cholesterol 10.2mg; sodium 1013.4mg.
The name of “stew” can refer to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.
