More soup? Really?
It's May. Too cold for open windows, too cold to run across the street wearing flip flops to go buy wine. This should not be happening. I need to move.
At least it's not fucking snowing.
Effortful time: 15 minutes
Total time: 50 minutes
- 1/2 bag Trader Joe's 10-minute quick cook barley
- 1 Trader Joe's pre-cooked pot roast
- 5 carrots, chopped
- 1/2 bag frozen sliced leeks
- 32 oz. container of Pacific Natural Foods French Onion Soup (like broth but onion flavored)
- 1/2 tsp. Better than Bouillon, beef flavor, dissolved in 2 cups water
- 1/2 cup dry sherry
- 1 parmesan rind (easier to find than they sound)
- Salt + pepper
- Throw the meat chunk in a decent-sized dutch oven (5qt probably) and add a little water. Cover and cook for 5 minutes on low. Add the leeks and steam all of this to defrost.
- Open it back up and start separating the meat and leeks with a spatula. You should end up with a bunch of small pieces and shreds. Add a little oil and cook in earnest, maybe 5 minutes.
- Pour in the sherry and deglaze, scraping up the brown burnt crust into the soup. Add the onion soup broth, a parmesan rind, herbs, and carrots. Stir the BtB into a concentrate, and add that too.
- Do something useful with yourself, like flossing your teeth or vacuuming the rug or ridding your drawer of off-black pairs of overwashed underwear. You've got just long enough to do one chore but not enough to take on a project.
- Cook the whole mess for 20 minutes — long enough for the kale to braise itself through simmering (the stems can be funky unless they're cooked enough).
- Add the barley and cook.
- Imagine scenarios in which Rose is clinging to a leek, and Jack is slipping through its soft center crevice to his death. Use a spoon to sink both of them under a beef hunk and drown them in barley detritus so they can be together forever.
- Discard the flaccid rind. This is important.
- Season to taste and serve with a carb.