Thursday, March 26, 2015

Spring Veg and Barley Soup

barley soup lemon asparagus peas wine butter parmesan


This recipe is for that time of year when spring seems to be around the corner, but mittens are still necessary and the curbs are still slushy. A whole bunch of green veg are bolstered with the chew of plump pearl barley and parmesan rind, and brightened with white whine and lemon. Since I last made this, I've gotten in the habit of adding a big spoonful of white miso to my soups not long before serving--you don't taste it, per se, but it adds that addictive umami that soups based on vegetable broths can sometimes be lacking. A sprinkling of nutritional yeast into the broth at the same time would also be a good addition. 


Ingredients:

2 tablespoons butter
1 large yellow onion, finely chopped
pinch of kosher salt
1/3 cup pearl barley
1/2 cup white wine
10 cups of vegetable broth
1 large piece of Parmigiano-Reggiano rind
1 medium Valentina or Yukon Gold potato, cut into 1/2 inch dice
1/2 small broccoli, stems cut into 1/2 inch dice, crown broken into small florets and reserved
1 bunch asparagus, trimmed, stem and tips cut into 1 inch pieces, tips reserved
12 brussels sprouts, trimmed and cut into 3 vertical slices
1 cup frozen edamame
zest and juice of a lemon
kosher salt and pepper to taste

Instructions:

- Melt butter in a large pot over medium-low heat. Add onion and salt. Sauté until lightly golden, 10-15 minutes.
- Add barley, stir to coat in butter and cook until slightly translucent at the edges.
- Add wine and boil until reduced and syrupy, scraping up any brown from the bottom.
- Add stock, simmer for uncovered for 10 minutes.
- Add Parmesan rind, potato, broccoli stems, asparagus stems, and brussels sprouts. Simmer uncovered for 10 minutes.
- Add asparagus tips, broccoli florets, and edamame. Bring just back to the boil, then reduce to a bare simmer.
- Add zest and juice of lemon, salt and pepper to taste.

Image credit: swxxii, cc

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