Recipe: Estee Lauder's Beef and Barley Soup

ESTEE LAUDER'S BEEF AND BARLEY SOUP

"This hearty soup is the Lauder family's favored call for dinners at home."

2 pounds small beef ribs
4 beef marrow bones
1/2 cup uncooked pearl barley
4 quarts water
1 teaspoon salt
1 onion, minced
4 carrots, peeled and diced
1 potato, peeled and diced
1 1/2 pounds fresh peas
1/4 pound fresh string beans, tipped
1/4 cup chopped fresh dill
1/2 cup minced fresh parsley leaves
2 cloves garlic, minced

In a large stockpot, combine the beef ribs, marrow bones and barley. Add 4 quarts cold water and the salt, and bring to a boil. Reduce the heat and simmer, skimming frequently, for 1 hour.

Add the onion, carrots and potato; simmer for 1 hour more.

Remove the bones from the soup. When they are cool enough to handle, scrape off the meat and marrow, return it to the soup, and discard the bones.

Stir in the peas and beans and simmer for 30 minutes.

Add the dill, parsley and garlic; season with salt and pepper to taste.

Makes 6-8 servings
Source: New York Cookbook by Molly O'Neill