Barley and Root Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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This stock-from-scratch-based soup is flavorful, warming and light at the same time. Keep in mind that the stock used is not salted. From Gastronomer Andreas Viestad. Ingredients:
1/2 cup pearl barley |
3 1/2 cups chicken stock (or a combination) or 3 1/2 cups beef stock (or a combination) |
salt |
2/3 cup carrot, peeled and cut into small dice (about 1 carrot) |
1 cup fennel, chopped, cored and cut into small dice (about 1 small bulb) |
1/2 cup celeriac (celery root) or 1/2 cup parsnip, peeled and cut into small dice |
fresh parsley leaves, minced for garnish |
Directions:
1. Soak the barley in cold water for 30 minutes to 1 hour; strain and discard water.
2. Heat the stock in a medium saucepan over medium heat; taste and add salt as needed.
3. Add the barley to the hot stock; mix well and cook for 30 minutes, stirring once or twice.
4. Add the carrot, fennel and celeriac or parsnip; stir to combine, then cook for about 15 minutes, stirring occasionally, until the vegetables are tender.
5. Season with salt to taste.
6. Divide among individual bowls; serve with a sprinkle of parsley.
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