skip to Main Content

Beef & Barley Soup

Thanks for ordering!

Alanis Morisette said it best: isn’t it ironic, don’tcha think? What am I talking about? Well, a lot of our menu planning revolves around the weather forecast for the following week. We decide which items to run on which days by taking into account many factors, with one being the weather. When I checked out the forecast last week, today was supposed to be 40 degrees and windy, seemingly the perfect night for a hot bowl of soup. Take a look outside- hopefully, in the few hours between me writing this and you getting your dinner, something has magically transformed tonight into soup weather. As of right now, it’s 60 and sunny. Just figures. “It’s like raaaaaaaaayiaaain, on your wedding day…”  I hope Mother nature gets a good laugh out of me. Tonight’s soup is like a mashup between french onion soup (sans dairy) and ramen (sans noodles). It’s aromatic, rich, and so perfectly unique. Get in there!
For the beef and barley soup:
Drink it right out of the container. No, just kidding. You gotta get it nice and hot! We kept the barley on the side (except if you ordered for one person), so warm the container of soup up, and add some barley in there. We also left it slightly underseasoned, so you can add salt to suit your preference. Once it’s hot, give it a taste, and adjust the seasoning with salt and black pepper. While the soup is heating up, pop the rosemary focaccia in the toaster to crisp it up a bit. You’ll want to dunk it right into your bowl. It’s the perfect texture/taste combo.
For the roasted squash:
Big chunks of Applefield squash make me happy. Nothing better than that. I was going to say “just put the squash in the soup!” but after some thought, I think it would be better enjoyed on the side with the salad. Pop it under the broiler for a few minutes, turning halfway, until roasty and toasty! Plate it up with the salad for a well rounded dinner.
For the mixed greens:
Toss the leaves in a bowl, season with some salt and pepper, and drizzle the lemon dijon vinaigrette around the sides of the bowl. Gingerly mix the leaves against the sides of the bowl until they are fully dressed, give them a taste, and adjust seasoning as necessary. Plate it up!

Dinner is served, and solved.

Back To Top