Quick l’il re-post of this perfect winter soup, originally posted waaaay back in September 2015!I am writing this as I watch the weather forecast on TV, and despite the fact that it is now officially spring in New Zealand, the weather forecast is predictably grim: 0˚ or 1˚C degree lows in many places over night (-2˚C in Christchurch!) and rain all over the country in the next few days. Soooo even though the shops are full of spring fashion – this is a good option for lunch or dinner over the coming weekend! This soup (which I put together for Fairfax) reminds me of my childhood – it’s very similar to one made by both my mum and paternal grandmother…minus the pesto 🙂 The irony is that even though it sets me off into fits of nostaligia, it is also just the soup for budding hipsters, made as it is with a bone broth stock. Bone broth – hee hee – to me it’s just stock and reminds me how everything old can be new again, ideas go in cycles (whole foodies, of which I am kind of one – erm – check out the 70s, Mollie Katzen and Moosewood!), but I do love it that ideas that make sense stick around.
Apart from that I am also bursting with pride (next morning addendum) after having watched Rich appearing as the character Kash in last nights episode of the NZ comedy/drama Step Dave. It was his first time acting for TV (apart from a KFC ad), and I thought he made the transition from stage beautifully – go Hoobie! 🙂
1.5kg beef shin or osso bucco
1 tablespoon cider vinegar
1 onion, quartered
2 carrots, 1 roughly chopped and 1 quartered and sliced
3 sticks celery and leaves, 1 roughly chopped and 2 finely sliced
2 bay leaves
a handful of parsley un-chopped
1/2 teaspoon peppercorns
1 cup pearl barley
1 parsnip, grated
1 small kumara, peeled and diced
1/4 cup finely chopped parsley
You can add whatever vegetables you like to this soup; zucchini, peas, cauliflower, broccoli and leeks all work well.
2 small (or 1 large) cloves garlic