Monday, July 11, 2011

Winter Soup For A Summer Cold

Summer colds can sure be aggravating. Just ask me and my hubby. One sneaked (snuck?) up on us recently when we were least expecting it. It's not exactly "cold and flu season" you know? This is summer for Pete's sake: pool parties, fruity drinks, and sunscreen.

The traditional comforts that we cling to during a cold bout seem so very out of place this time of year: snuggly warm socks and blankets... hot lemon and honey drinks... big bowls of soup. It's 85 degrees outside... for cryin' out loud. Talk about feeling "under the weather".

Weather, or not...
Well, we did without the cozy socks and blankies. I made tisane of homegrown peppermint with honey (but only in the morning and late evening when it had cooled down outside). We both took extra C vitamins and drank LOTS of water.

But what do you feed a summer cold? At first, we just ate what was already in the fridge (tuna salad), then we succumbed to a take-and-bake pizza. Eventually, since I knew we needed something good and nutritious in our bods, I made a big pot of delicious soup.

What better to feed an out-of-season cold with than some equally out-of-season soup?

Beef & Barley Soup
adapted from page 163 of Gourmet On The Run by Jane Kirby

2-3 Tblsp cooking oil
1 lb. stew beef, cut into small cubes
1 large onion, chopped
6 cups water
1/2 cup pearled barley, rinsed well
2 large carrots, sliced
2 stalks of celery, sliced
1 turnip, peeled and diced
1 cup peas (fresh or frozen)
sea salt & black pepper

Heat the oil in a dutch oven or other heavy, lidded pot. Brown the meat in batches so it's not crowding the pan. Once you've browned all the meat, return it to the pan along with the onion and stir it around for a minute or so.

Add the water and barley and bring to a boil. Turn heat to low and simmer, covered, for one hour.

Add the carrots, celery, and turnip, and simmer for another 40 minutes more. Check the turnips for tenderness. Keep simmering if they're not quite done.

Once all the veggies are tender, add salt and pepper to taste. Now add the peas. Once it's all heated through, you're ready to serve.

Makes 8-12 servings

Notes: Soups tend to thicken after being in the fridge or freezer. When reheating, go ahead and add a little more water to thin it out. This is a soup I'll make again and again... probably more often in the fall and winter though!
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  1. Sneaked. Though with my aflication of making words I would say snucked.
    Bummer about your cold, hope you are soon on the mend.

  2. @Kristin: Thank you!... I am, and we are. AND there's plenty of summer left to enjoy properly. I like your word: "The summer cold snucked up on us"... it has a certain ominous flair, perfect for describing a sinister cold with.

  3. Hubs did it so YOU would succomb to the Papa Murphy's! Good thing I don't get colds, there's no one willing to drive the near 100 miles to get me a Papa Murphy's ;o) LOL Love the soup recipe...sounds yummy.

  4. @Sharkbait: He should know that trickery is unnecessary when it comes Papa Murphy's! If we lived farther away, I'd probably make more pizzas from scratch.


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