Bread Puree Soup with Brisket and Pearl Barley Recipe
I love pearl barley, but I usually cook it with fried meat or use it in a pickle. I saw this recipe in a cooking show. I decided to try cooking. Original and simple. I will say right away-the dish turns out to be quite satisfying.
Here's what we need.
(I warn you right away-the number of products is quite conditional. It all depends on the chosen cereals, the size of the bread, and the love of thick soup-puree.)
Preheat the oven to 180C.
Wash the pearl barley and put it to cook in lightly salted water.
The cooking time depends on the type of pearl barley. You don't need to turn it into porridge.
It took me about 50 minutes.
Pearl barley is cooking, we continue.
Cut the onion and 2 cloves of garlic. Slicing is not fundamental. Then still punch with a blender.
Cut the brisket into small pieces so that it is convenient to remove them from the broth later.
Remove the leaves from the rosemary sprig and chop. (We don't throw the wand away. It can then be used as a skewer.)
Cut the baguette into slices.
Leave 6 slices of baguette, spread the rest on a baking sheet and sprinkle with olive oil.
We send the baguette to the oven. The roasting time depends on the oven. You should get toasted croutons but not hard crackers.
You can fry in a pan, but you will need to turn the pieces once.
Barley is cooked, bread is fried.
In a saucepan (preferably with a thick bottom), where the soup will be prepared, pour a little vegetable oil and fry the onion and garlic.
Add the brisket and chopped rosemary to the onion and garlic. Add rosemary to taste. Twigs naturally come in different sizes. If you don't like rosemary, add parsley.
Mix everything and simmer for 5 minutes.
Check the bread in the oven. We get it if you're ready.
Add 200 milliliters of water to the pan where the onion, garlic and brisket "suffer", let it boil and simmer for 10-15 minutes.
While the broth boils, quickly prepare the so-called" garlic oil " for the remaining pieces of bread.
Finely chop 2 cloves of garlic and the leaves of the second sprig of rosemary.
In a bowl, pour olive oil, add garlic and rosemary, salt, pepper. Mix everything well.
Put the remaining slices of bread on a baking sheet, grease them with the resulting mixture of oil and garlic and send them to the oven preheated to 180C for 5 minutes.
Don't get too dry here. It should be crispy toast, that's all. We put them aside.
(I didn't take a picture, so I had to play a little pranks. By the way, these croutons can be made separately from the entire recipe. Just as an appetizer.)
From the broth, take out the brisket and put it on a plate.
In the boiling broth, add the bread previously fried in the oven (not toast with garlic). Just break it into small pieces with your hands.
Add milk, balsamic vinegar, mustard. Salt and pepper. Mix everything and try it. Don't forget that brisket can be very salty, so be careful with salt.
Cook for five minutes. The bread should swell.
Stir to prevent the milk from burning.
At this step, you can already approximately determine the density of the resulting soup and adjust the addition of milk.
Add 3-4 tablespoons of pearl barley. Mix everything.
Turn off the fire.
Now take an immersion blender and everything that is cooked, turn into a puree. Be careful-it's hot.
On a plate, first pour the resulting soup, in the middle add a spoonful of pearl barley, three slices of brisket, toast. Garnish with parsley. You can sprinkle with olive oil.