Sunday, January 24, 2010

Hilltop Soup

Today's recipe utilizes leftovers from last night's dinner at the Hilltop Steak House. When I was little, we would drive up to Saugus, MA, from RI, go to the butcher shop and fill up a few ice chests full of meat, then eat dinner and go home. I don't remember what I used to order, but I do remember drinking Shirley Temples every single time. Then we'd drive all the way home and form an assembly line of sorts to package the meat in freezer paper, label it, and put it in the big freezer. This event occurred a couple of times a year and I always looked forward to it. Ah, childhood.

Now we live closer, but it still takes us at least 40 minutes to get it's not often we get there for dinner. However, eating the salad with the house dressing makes me feel like a little kid again.

Hilltop Leftovers Soup
Leftover roast beef and grilled beef
Leftover cooked carrots, chopped up
1 onion, chopped
4 ribs celery, chopped
1 leek, sliced
1 T. oil
1 1/2 c. pearled barley
1 pint of potatoes, quartered, with the liquid
1 bay leaf
worcestershire sauce
kosher salt
5 pints of water

Simmering away...

After dinner, I added 1/2 c. of red wine to the rest (seemed like the right thing to do) and I am not(!) canning it - 10 c. of soup into the fridge this time.


  1. Are the cows still out front?

  2. Yes, but they need to be repainted.

  3. and the big cactus needs some new lights... but the prime rib was delicious, and so was this soup for lunch today.


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